The Experienced English Housekeeper: For the Use and Ease of Ladies ...

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»

A

RiiUdudatl/itjiA^rao. fyXMaiArai. jiJaJr. 17A ■

THE EXPERIENCED

I

EngliAi Houfekeeper,

For the USE and BASE of

Ladies, Houfekeepers, Cooks, &c.

Written purely from PRACTICE,

AND DEDICATED TO THE

Hon. LADY ELIZABETH WARBURTON,
Whom the Author lately fervcd as Houfekteepcr :

Confiftiiig of near Nine hundred Original Receipts, moft of

which never appeared in Print.

PART I^ Lemon Pickle, Browning
for all Sorts of made Di(het,Soup8»
Fifli, Plain Meat, Game, Made
I>iihes both hot and cold, Pye«,
Puddings, &c.

PART II. All Kinds of Confec-
tionary, particularly the Gold and
Silver Web for coTering of Sweet-
meats, and a Deflert of Spun Sugar
with Direftions to fetout a Tables
in the moft ele^nt Manner, and

in the modern Tafte ; Floating
Iflands, Fifh- Ponds, TranTparent
Puddings, Trifles, Whips, &c.

PART III; Pickling. Potting, and
Collaring, Wines, Vinegars, Catch-
ups, Dinilling, with two moft va-
luable Receipts, one for refining
Malt Liquors, the other for curing
Acid Wines> and a correal Lid of
every Thing in Seafon for every
Month in the Yean

m

THE TENTH EDITION.

WITH AN ENGRAVED HEAD OF THE AUTHOR,-

Alfo Two Plans of a Grand Table of Two Covers s and

A cnrioas oew invented Fire Stove, wherein any common Fael may be

burnt inftead of Charpoal.

By ELIZABETH RAFFALD.

L O N D O Nt
PAljB(TRD FOR R. BALDWIK NO. 47, IN FATBR-NOSTER-ROW«

L

MDCCLXXXVI.

V

c. \

MIIVKRO C0lLC6|.UWimY
ttfTtMU MJUt

a€'imft*'3i^m^:^a

TO TH£ HONOURABLE

LADY ELIZABETH WARBURTON,

PERMIT me, honoured Madanj, to
lay before you a work, for which
I am ambitious of obtaining your Lady-
Ihip^s approbation, as much as to oblige
a great number of my friends, who are
well acquainted with the pradtice I have
had in the art of Cookery, ever fince I
, left your Ladyihip's iamily, and have
often follicited me to publim for the in-
flru^lion of fheir housekeepers.

As I flatter my felf I had the happinels
of giving fatisfadion, during my fervice.
Madam, in your family, it would be a
ftill greater encouragement, fhould my
endeavours for the. fervice of n^y fex be
honoured with the favourable opinion of
fo good a judge of propriety and elegance
as your Lady(hip.

I am not vain enough to propofe
adding any thing to the Experienced

A 2 Houfe-

DEDICATION.

Houfekeeper, but hope thefe receipts
(written purely from pradice) may be of
ufe to young perfons who are willing to
improve themfelres.

I rely on your Ladyfhip^s candour,
and whatever Ladies favour this book
with reading it, to excufe the plainnefs
of the ftyle ; as, in compliance with the
defire of my friends, I have ftudied to
exprefs myfelf fb as to be under ftood by
the meaneft capacity, and think myfelf
happy in being allowed the honour of
fubfcribing,

MADAM,

Your Ladyfhip^s
Moft dutiful.

Moft obedient.
And moft humble Servant,

ELIZABETH RAFFALD.

Preface to the Firfi Edition.

WHEN 1 refled upon the number o^
books already in print upon this fub-
jcft, and with what contempt they are read
I cannot but be apprehenfive that this may
meet the fame fate from- fome^ who will cen*
fbne before they either fee it or tfy its value.

Therefore the only favour I have to beg
the publick is» not to cenfure my work before
they have made trial of feme one receipt^ which
I am perfuaded^ if carefully followed^ will an<-
fwer their expectations 5 as I can faithfully af-
fnre my friends, that they are truly written from
my own experience, and not borrowed from
any other author, nor glofTed over with hard
names, or words of high ftile, but written in
my own plain language, and every fheet care-
fully perufed as it came from the prefs, having
an opportunity of having it printed by a neigh-
bour, whom I can rely on doing it the ftridefi:
juftice, without the lead alteration.

The whole work being now completed to
my wifhes, I think it my duty to render my
moil: fincere and grateful thanks to my moil
noble and worthy friends, who. have already
fhown their good opinion of my endeavours to
ferve my fex, by raifing me fo large a fubfcrip-
tion, which far exceeds my expedlations. I have
not only been honoured by having above eighth
hundred of their names inferted in my fubfcrip-
tion, but alfo have had all their intereft in this
laborious undertaking, which I have at lafl ar-
rived to the happinefs of completing, though

5 «

t « J

at the expence. of my health, by being too
ibidious, and giving too clofe application.

»

The only anxious wiih I have left is, that
my worthy friends may find it ufeful in their
£imilies, and be an inftrudtor to the young and
ignorant as it has been my chiefeft tare to write
in as plain aflileas poffible^ foas to be under-
flood by the weakeft capacity.

I am not afraid of being called extravagant^
if my reader does not think that I have erred oa
the frugal hand.

I have made it my ftudy to pleafe both the eyd
and the palate, without ufing pernicious things
for the fake of beauty.

And though I have given fome of my di(hea
French names as they are only known by thofe
names, yet they will not be found very ^xpenfive^
nor add compofitions but as plain as the nature
of the diih will admit of.

The receijpts for the confcdionary are fuch
as I daily fell in my own (hop, which any Lady
may examine at pkafure, as I ilill continue my
beft endeavours to give iatisfadtion to all who
are pleafed to favour me with their cuflom.

It may be neceffary to inform my readers,
that, I have fpcnt fifteen years in great and
worthy families, in the capacity of a houfe-*
keeper, and had an opportunity of travelling
with them ; but finding the common fervants
generally fo ignorant in dreffing meat,'and~a
good cook fo hard to be met with, put me upon
ftudying the art of cookery, more than perhaps

I other-

( Hi 1

lotherwlfe (hould have done : always endeavour-
ing to join (economy, with neatnefs and elegance^
being fenfible what valuable qualifications thefc
are in a houfe-keeper or cook ; for^of what ufe
is their fkill, if they put their maftcr or lady
to an immoderate expence in drefling a dinner
for a fmall company, when at the fame time a
prudent manager would have drefled twice the
number of di£^es for a much greater company,
^t half the coft.

I have given no direftions for cullis, as I have
found by experience, that lemon pickle and
browning aniwers both for beauty and tafle (at
a trifling expence) better than cullis, which is
extravagant : forbad I known the ufe and value
of thofe two receipts when I firfl took upon m&
the part and duty of a houfe-keeper, it would
have faved me a great deal of trou ble in making
gravy, and thofe I ferved a deal of expenc6»

The number of receipts in this book are not
fo numerous as in fome others, but they are
what will be found ufeful and fufficient for any
jgentleman's family— neither have I meddled
with phyfical receipts, leaving them to the
phyficians fupcrior judgment, whofe proper
province they are*

Defcription

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THE EXPERIENCED

Englifti Houfe-Keepen

wm

-^i

CHAP I.

Obfcrvations on Sodps

• ^MPO^

?O8(30(3J()flr^ HEN you make any kind of foups^
Sp^^^j^^ particularly portable^ vermicelli, or
38(35 ^J5)K browngravyfoup, or any other that
)K JF^fc JOf has roots or herbs in, always obferve
k.^30(3K)KjR to lay your meat in the bottom of
your pan with a good lump of butter i cut the
herbs and roots fmall^ lay them over your meat,
cover it clofe, fet it oyer a very flow fire, it
will draw all the virtue out of the roots or
herbs, and turn it to a good gravy, and givfe
the foupia very different flavour from putting
water in at the firft : when your gravy is al-
moft dried up fi]l your pan with water, when it
begins to boil take off the fat, and follow the
diredlions of your receipt for wjiat fort of foup
you are making : when ybu make old peas
foup take foft water, for green peas hard is
the beft, it keeps the peas a better colour :
when you make any white foup don't put in
cream till you take it off the fire : always
did) up your foups the lafl thing; if it be a

B gravy

i THE EXPERIENCED

gravy foup will ,fkin over if you let it ftand ;
if it be a peas foup it often fettles, and the top
looks thit).

To make Portable ^otjv for Travellers.

TAKE three large legs of veal, and one of
beef, the lean part of half a ham, cut them in
fmall pieces, put a quarter of a pound of but*
ter at the bottom of a large cauldron, then lay
in the meat and bones, with four ounces tjf
anccovics, two ounces of mace, ciit off the
green leaves of five or fix heads of celery, wafli
the heads quite clean, cut them fmall, put them
. in with three large carrots cut thin, cover the
cauldron clofe, and fet it over a moderate fire ^
when you find the gravy begins to draw, keep
taking it up till you have got it all out, then
put water in to cover the meat, fet it on the fire
again and let it boil flowly for four hours,
then (train it through a hair fievc into a clean
pan, and let it boil three parts away, then ftrain
the gravy that you drew from the meat into
the pan, let it boil gently (and keep fcumming
the fat off very clean as it rifes) till it looks
thick like glue ; you muft take great care when.
it is near enough that it don't burn; put in
Chyan pepper to your tafte, . then pour it on
flat earthen diihes, a quarter of an inch thick,
and let it Aand till the next day, and cut it out
with round tins a little larger than a crown
piece; lay the cakes on diihes, and fet them in
the ftin to dry ; this foup will anfwer beft to be
made infrofty weather ; when the cakes are dry,
put them in a tin box with writing paper be-

I twixt

ENGLISH HOUSE-KEEPER. 3

twixt every cake, and keep them in a dry place ;
thi* is a very ufeful foup td be kept in gentle-
men's families, for by pouring a pint of boiU
ing water on one cake, and a little fait, it wilt
make a good bafon of broth. A little boiling
water poured on it will make gravy for ft
turkey or fowls^ the longer it is kept the bet*

tef > N. B. Be careful to keep turning the

cakes as they dry.

TV make a Taansparent Soup.

TAKE a leg of veal, and cut off the meat
as thin as you can ; when you have cut off all
the meat clean from the bone, break the bone
in fmall pieces, put the meat In a large jug. and
the bones at top, with a bunch of fweet herbs,
a quarter of an ounce of mace, half a pound
of Jordan almonds blanched and beat fine,
pour on it four quarts of boilitig Arater, let it
ftand all night by the fire covered clofe, the
next day put it into i well tinned fauce-pan, and
let it boil ilowly till it is reduced to two quarts;
be fure you take the fcum and fat off as it rifes,
all the time it is boiling ; ftrain it into a punch
bowl, let it fettle for two hours, p6ur it into
a clean fauce-pan clear from the fediments, if
any at the bottom ; have ready three ounces of
rice boiled in water; if you like vermicelli
better, boil two ounces, when enough, put it
in and ierve it up.

To make a Hare Soup.

CUT a large old hare in fmall pieces, and
put it in a miig. with three blades of mace, a

B a litd«

4 THE EXPERIENCED

little fa]t» two large onions^ one red herrings
fix morels^ half a pint of red wine» three
quarts of water» bake it in a qoick oven three
hours, than ftrain it into a toffin2-pan» have
ready boiled three ounces of Frencn barley^ or
iago, in water; fcald the liver ofthehare ia
boiling water two minutes; rub it through a
hair fieve with the back of a wooden fpoon, put
it iinto the foup with the barley or fago» and a
quarter of a pound of butter^ fet it over the fire,
keep ftirring it but don't let it boil ; if you
don't like liver, put in crifped bread fteeped in
red wine. This is a rich foup, and proper for
a large entertainment ; aod where two foups are
required, almond or onion foup for the top, and
the hare foup for the bottom.

m

To make a rich Vermicelli Soup.

INTO a large toffing-pan put four ounces
of butter, cut a knuckle of veal, and a fcrag
of mutton into fmall pieces, about the fize of
walnuts; flice in the meat of a (hank of ham,
with three or four blades of mace, two or
three carrots, two parfnips, two large onions,
with a clove (luck in at each end, cut in four
or five heads of celery waihed clean, a bunch
of. fwest herbs, eight or ten morels, and an an*
chovy ; cover the pan clofe up, and fet it over a
How fire, without any water, till the gravy is
drawn out of the meat, then pour the grivy out
into a pot or bafon, let the meat brown in the
fame pan, and take care it don't burn, then
pour in four quarts of water, let it boil gently
till it is waded to three pints, then ilrain it, and

put

ENGLISH HOUSE-KEEPER. 5

pat the other gravy to it, fet it on the fire, add
to it two ounces of vermicelli, cut the niceft
part of ahead of celery, Chyan pepper and fait,
to your taftc, and let it boil for four minutes j
if not a good colour, put in a little browning, lay
a finall French roll in the foup diOi, pour in
the foup upon it, and lay fomc of, the vermicelli
«rerlt«

To make an Ox Cheek Soup.

FIRST break the bones of an ox cheek,
and wafh it in many waters, then lay it in warm
water^ throw in a little fait to fetch out the
ilime, wafh it out very well, than take a large
ilew*pan, put two ounces of butter at the
bottom of the pan, and lay the flefh fide of the
cheek down, add to it half a pound of a fhank
of ham cut in dices, and four heads of celery,
pull off the leaves, wafh the heads clean, and
cut them in with three large onions, two car«
rots, and one parfnip fliced, a few beets cut
finall, and three blades of mace, fet it over a
moderate fire a quarter of an hour ; this draws
the virtue from the roots, which gives a pleafant
ilrength to the gravy,

I have made a good gravy by this method,
^vith 'roots and butter, only adding a little
browning to give it a pretty colour : when the
head has fimmered a quarter of an hour, put to it
fix quarts of water, and let it (lew till it is re-
duced to two quarts : if you would have it eat
like foup, drain and take out the meat and.
other ingredients, and put in the white part of a
head of celery cut in imall pieces, with a little

B 3 . browning

6. THE EXPERIENCED

browning to > make it a fine <rolouj, (ake.twa
ounces of verniicelli^ give it a fcald in |}wfQtip«
and put the top of a French. roU in the middle
of a tureea, iiind ferveit up* . ~

If you would have it cat, like <ftew, t^ke up
the face as whole as poflible^. and have ready
cut in fquare pieces^ a boiled turnip and carroty
a flice of bread toafled and cut in fmall dipes»
put in a little Chyan pepper, and ftrain the foup
through a hair ficve upon the mckt, carrot, tur-
nip, and bread, to ferve it D;p. :

Tq ni^ie Almoin D.^QVfy ; ,■

TAKE a neck of veal, and the fcrag end
of a neck of mutton, chop them in fruall pieces'^
put them^n a large toffing pan, cut in a- turnip,
with a blade or two of mace, and five quarts of
water, fct it ever the fire, and let it boil gently
till it is reduced to two quarts, ftrain it thrpugh
a hair fieve into a clear pot, then put in u^
ounces of almonds blanched and beat fine, half
a pint of fhick cream, and Chyan pepper to
your tafle, have ready three fmall French rolls,
made for that purpofe, the fize of a fmall tea-
cup j if they are larger they will not look well,
and drink up too much of the foup; blanch a
few Jordan alnK)nds, and cut them lengthways,
flick* them round the edge of the rolls flant-
ways, then ftick them all over the top of the
rolls, and put them in the tureen ; when difhed
up pour the foup upon the rolls : thefc rolls
look like a hedge-hog : fome French cooks give
this foup the name of hedge*hog foup.

ENGLISH HOUSE-KEEPER, 7

To make Soup a-la-reine.

TAKE a knuckle of veal, and three or four
pounds of lean beef, put tp it fix quarts of water
with a little fait, when it boils fcum it well,
then put in fix large onions, two. large carrots, a
head or tv^o of celery, a parfnip, one leek, and
a little thyme, boil them all together till the meat
is bQiled quite down, then ftrain it through a hair
fieve, and let it (land about half an hour, then
fcum if well, and clear it off gentjy from the fet-
tlings into a clear pan ; boil half a pint of creamy,
and pour it on the crumbs of a half-penny loaf,
and let it ioak well ; take haU a pound of al-
monds, blanch ^nd beat them as fine as poffible,
putting in now and then a little cream to pr^.
vent them frpm oiling, then take the yqlks of
fix hard eggs, and the roll that is foaked in the
cream, and beat, them %\\ together quite fine,
then make your broth hot and po,ur it to your
almonds, ftrain it through afine nair fieve, rub-
bing it with a fpoon till all the goodnefs is gone
through into a ftew-pan, and adct more cream to
make it white; fet it over the fire, keep ftirring
it till it boils, fcum off the froth as it rifes,
foak the tops of two French rolls in melted but-
ter in a (tew-pap till they a/ecrifp, but nqt
brown, then take them out of the butter, and
lay them on a plate before the fire ; and, a
quarter of an hour before you fend it to the
table take a little of the foup hot, and put it
to the roll in the bottom of the tureen, piit
your foup On the fire, keep ftirring it till ready
to boil, then pour it into your tureen^ and ferve

B 4 it

8 THE EXPERIENCED

it up hot ; be fure you take all the fat ofF the
broth before you put it to the al|nonds, or it will
fpoil it, and take care it does not curdle.

To make Onion Soup.

BOIL eight or ten large SpaniQi onions in
milk and water^ change it three times, when
they are quite foft, rub them through a hair
iieve, cut an old cock in pieces, and boil it for
gravy with one blade of mace, ftrain it, and
pour it upon the pulp of the onions, boil it
gently with, thi crumb of an old penny loaf,
grated into half a pint of cream r add Chyan
pepper and fait to your taile : a few heads of
afparagus or ftewed fpinage, both make it eat
well and^ook very pretty : grate a crqft gf
brown bread round the edge of the di(h«

To make White Onion Soup.

TAKE thirty large onions, boil them in five
quarts of water with a knuckle of vea}, a blade
or two of mace, and 4 little whole pepper j; whea
your onions are quite fof( take them up, and
rub them through a hair fifve* ajjd work half ?^

' pound of butter with flour in thepd j when the
meat is boiled fo as to leave the bone, ftrain the
liquor to the onions, and boil it gently for half
an hour, ferve it up with a cofrce cup full of
cre?im and a littje fait, be fure you ftir it whea

. you put in (he flour and butter, for fear of its
burning.

T9

ENGLISH HOUSE-KEEPER. 9

To make Brown Onion Soup.

SKIN and cut round wjiys in iliccs fix large
Spanifh onions, fry them m butter till they are
a nice brown, and very tender, then take them
out and lay them on a hair fieve to drain out the
butter^ when drained put them in a pot with
five quarts of boiling water, boil them one hour
.and (lir them often, then add pepper and fait to
your tafte> rub the crumbs of a penny loaf
through a cullender, put it to the foup, ftir it
well to keep it from being in lumps, and boil it
two hours more ; ten minutes before you fend it
up beat th? yolks of two cggis, with two fpoon-
fuls of vinegar, and a little of the foup, pour it
in by degrees, and keep ftirring it %\\ the time
one way, put in a few cloves if you choofe it.-^
N. B. It «9>4 fine foup, and will keep three or
four days.

To make Green Peas Sou^*

SHEX^I^ a peck of peas, and boil them in
fpring water till they are foft, then work them
through a hair fieve, take the water that your
peas were boiled in, and put in a knuckle of
veal, three fliccs of ham, and cut two carrots,
a turnip, and a few beet leaves fhred fmall^
add a little more water to the meat, fet it over
the fire, and let it boil one hour and a half;
^hen flrain the gravy into a bowl and mix it
with the pulp, and put in a little juice of fpi-
nage, which muft be beat and fqueezed through
fi cloth, put in as much as will make it look a
5 pretty

"10 . .THE E5CPERI

pretty colour, then give it a gentle boil, which
will take gff the tafte of the fpinage^ flice in
the whiteft p^rt of a head of celery, put in a
lunxp of fugar the fize of a walnut, take a flice
of br^ad and cut it in little itjuare pieces, cut
a little b^pon ^he fame way, fry theqi. a light
brown in fre(h butter, cuta large cabbage lettuce
in fliges, fry it after the^ other, put it in the tu-
reen with the fried bread and bacon : have
ready boiled as for eating a pint of young
peas, and put them in the foup, with a littfe
choppe4 mint if you like it, and pour it into
your tur^pp. .

' ^Q piaie ^Common Peas Soup.

TO one^uart of fplit peas put four quarts of
foft water, a little lea« bacori,^ or roaft beef
bone^, wafh one head of celery, c«t it and put
it in with a turnip, boil it till reduce^ to two
quarts, then work it through a cullendar, with
a wooden fpoon, mix a little fldur ^nd w^ter^
and boi) it well in the fpup> and flice in another
]iea(] pf celery, chyan pepper and fait to yoqr
taitc i cut a flice of bread in fmall dice, fry
them a light brown, and put them in your difli,
then ppur the foup upon it.

To make a Psas Soup for Lent^

PUT three pints of blue boiling peas iiito
five quarts of loft cold water, three anchovies,
three red herrings, and two large onions, fl:ick
in a clove at each enrd, a carrot and a parfntp
fliced in, with a bunch of fweet herbs, boil

them

\a

ENGLISH -HOUSE-KEEPER. t|

them all tog^Uier» till the. foup U tl)ick| ftrai^
it through a cullqndari (hen (lice in the white
part of a head of celery, ^ good luipp of bqttef^
a little pepper and falt^ a flice of bread toafbsd ao4
buttered well, and cut in little diamonds, put
it into the diih, and pour th^ foup upon it^
an4 ^ little dried mint if you (hoof? i(«

Gravy Sq^tp thickened with Yeliqw Pea^s^

PUT. a (hin of beef to fix quart5 of water,
with a pint of peas and fix onions, fet them
over the fire, and let them boil gently till all the
juice be out of the meat, then rtrain it through
a ficve, add to the ilrained liquor One quart of
ilrong^ gravy to make it brown, put in pepper
and fait to your taile, then put in a little celery,
and bciet leaves, and boil it till they axe tender.

To make a White Peas Soup*

TO four or five oounds of lean beef and fir
quarts of vtater put ip a little fait, when it boils
fcum it, and put in two carrots, three whole
onions, a .H ttle thyme, and two heads of celery,
with threequarts of old green peas, boil them till
the meat is quite tender, theh ftrain it through
a hair fieve, and rub the pulp of the peas
through the fieve, fplit the blanched part of
threegofs lettuces into foui* quarters, ajid cut
them about one inch long, with a little mint
rut fmall^ then put half a pound of butter in a
&ew pan that will hold your foup, and put the
lettuce and mint into the butter with a leek iliced
▼ery thin, and a pbt of green peas, flew them

a quarter

12 THE EXPERIENCED

a quarter of an hour, and keep (baking them
often about^ then put in a little of the foup, and
flew them a quarter of an hour longer ; then put
in your foup and as much thick cream as will
make it white^ keep flirring it till it boils ; f ry a
French roll in butter a little crifp, put it in the
bottom of the tureen, and pour your foup over it«

^omake Green Peas Soup without Meat.

IN (helling your peas feparate the old ones
from the young,and boil theold ones foft enough
to drain through a cuUendar, then put the liquor
and what you (Irained through to the young
peas, which muft be whole, and fome whole
pepper, mint, a little onion (hred fmall, put
thcfm in a large fauce^pan, with near a pound of
•butter, as they boil up (hake in fome flour,
then put in a French roll fried in butter, to the
foup ; you muft feafon it to your tafte with falt^
and herbs,' when you have done fo, add the
young peas to it, which mud be half boiled
iirft; you may leaye out the flour. if you don't
liku it, and inftead of it put in a little fpinage^
and cabbage lettuce, cut fmall, which muft be
fir(^ fried in butter, and well mixed with tbp
broth. .

To make an excellent White Soup,

■

TO fix quarts of water put in a Jcnuckle of
veal, a large fowl, and a pound of lean bacon,
and half a pound of rice, with two anchovies,
a few pepper corns, two or three onions, a
bundle of fweet herbs, thrf e or four heads of

celery

ENGLISH HOUSE-KEEPER. ij

celery in ilice8» ftew all together^ till your foup is
as ftrong as you choofe it^ then ftrain it through
a hair fieve into a clean earthen pof ^ let it ftand
all night, then ^ake off the fcum, and pour it
clear off into a toiling pan^ put in half a pound
of Jordan almonds beat fine, boil it a little and
run it t)irough a lawn iieve^ then put in a pint
of cream and the yolk of an egg.— --Make it
hot, and fend it to the table.

T4f mate White SovF/iJecofui fTay.

BOIL a knuckle of veal and a fowl, with a
little mace, two onions, a little pepper and falt^
toa ftrong jelly, then ftrain it and fcum off all
the fat, have ready the yolks of fix eggs well
beat, put them in and keep ftirring it or it will
curdle, put it in your di(h with boiled chickens
and toafled bread cut in pieces ; if you do not
like the eggs, you may put in a large handful of
vermicelli half an hour before you take it off
the fire.

To make Craw-Fish Soup«

BOIL half a hundred of frefti craw-fiih,
pick out all the meat, which you muft fave, take
a frefli lobfler and pick out all the mrat, which
you muft likewife fav6, pound the {hells of the
craw-fifh and lobfler fine in a marble mortar,
and boil them in four quarts of water with four
pounds of mutton, a pint of green fpltt peas,
nicely picked and warned^ a large turnip, car-
rot, onion, mace, cloves, anchovy, a little
thyme, pepper, and fait. Stew them on a flow

fire

14 THE EXPERIENCfeD
Ate till all the goodnefs is out of the mutton
and (hells, then Itrain' it through a fieve, and
put ill the tails of your craw-fi(h and the lob-»
ftcr meat, but in very fmall pieces, with the
red coral of the lobfter, if it has any ; boil it
half an hour, and juft before you ferve it up,
add a little butter melted thick and fmooth, ftii*
it round feveral times, when you put it in,
fend it up very hot, but don't put too muchr
fpice in it.— — iV. B. Pick out all the bags and
tnc woolly part of yotir craw-fifli before you
pound them.

To make Partridge Soup.

TAKE off the ikins of two old partridges,
tut them into fmall pieces with three flices of
ham, two or three onions, fliced and fome ce-.
lery, fry them in butter till they are as brown
ds they can be made without burning, then put
them into three quarts of water with a few
pepper corns, boil it flowly till a little more than
a pint is confumed, then ilrain it, put in fome
ilewed celery and fried bread.

CHAP. II.

Obfervations on Dressing Fish.

WHEN you fry any kind of fifh, wafh
them clean, dry them well with a cloth,
and duft them with^our, or rub them with egg
and bread crumbs; be fure your dripping,

hog's-

ENGLISH l^OUSE-KEEPER. 15.

hog's-lard, or beef fuet, is boiling before you put
in your fifh, they will fry hard and clear, butter
is apt to burn them black, and make them foft ;
when you have fried your ii(h/always lay them
in a diih or hair (ieve to drain, before you difh
them up ; boiled filh fhould always be wafhed
*nd rubbed carefully with a little vinegar, be-
fore tkey are put into the water; boil all kinds
of fi(h very flowly, and when they will leave
tbe bone they are enough ; when you take them
up fet your fifli plate over a pan of hot water
to drain, and cover it with a cloth or clofe
cover, to prevent it from turning their colour ;
fet your fifli-plate in the infide of your difti,
and fend it up, tind when you fry parfley, be
fure you pick it nicely, wafli it well, then dip
it in cold water, and throw it into a pan of
boiling fat, take it out immediately, it will be
very crifp and a fine green.

jTii Jrejs a Turtle of a hundred Weight.

CUT off the head, take care of the blood,
and take off all the fins, lay them in fait and
water, cut off the bottom fhell, then cut off
the meat that grows to it, (which is the callepec
or fowl) take out the hearts, livers^ and lights,
and put them by themfelves, take out the bones
and the flefti out of the back Ihell (which is the
callepaflb) cut the fleihy part into pieces, about
two inches fquare, but leave the fat part, which
looks green, (it is called the monfieur) rub it
firft with fait, and wafli it in feveral waters to
make it come clean, then put in the pieces that
you took out, with three bottles of Madeira

w ine.

i6 THE EXPERIENCED

witie, and four quarts of ftrong veal gravy, a
lemon cut in flices, a bundle of fweet nerbs* a
tea-fpodnfulof Chyan, fix anchovies waflied and
picked clean, 4 quarter of a pound of beaten
mace, a tea-fpoonful pf mufhroom powder,
and half a pint of eflence of ham if you have
it. Jay over it a coarfe paftc, fet it in the oven
for three hours; when it conies out, take off the
lid and fcum off the fat, and brown it with a
falamander. — T/jis is the bottom dijlj.

Then blanch the fins, cut them off at the
firfl: joint, fry the firft pinions a fine brown, and
put them into a tofling pan with two quarts of
ftrong brown gravy, a glafs of red wine, and
the blood of the turtle, a large fpoonful of le-
mon pickle, the fame of browning, two fpoon-
fuls of mufhroom catchup, Chyan and fait, an
onion ftuck with cloves, and a bunch of fwect
herbs; a little before it is enough, put in an '
ounce of morels, the fame of truffles, ftcw
them gently over a flow fire for two hours i
when they are tender, put them into another
tofling pan, thicken your gravy with flour and
butter and flirain k upon them, give them a
boil and ferve them up. This is a corner

di/h.

Then take the thick or large part of the fins,
blanch them in warm water, and put them in a
tofling pan, with three quarts of ftrong veal
gravy, a pint of Madeira wine, half a tea-
Ipoonful of Chyan, a little fait, half a lemon,
a little beaten piace, a tea fpoonful of mufli*
room powder, and a bunch of fweet herbs > let
them itew till quite tender, they will take two

hour^

fii^GLISH HOUSE-KEEPEll. 17

hours at le^ft, then take them up into another
toiling pan, ftrain your gravy, and make it
pretty thick with flour and butter, then put in
a few boiled forcemeat balls, which muft be
made of the veally part of your turtle, left out
for that purpofe; one pint of fre(h mufhrooms»
if you cannot get them pickled ones will do,
iind eight artichoke bottoms boiled tender, and
cut in quarters, fhake them over the fire five or
fix minutes, then put in half a pint of thick
cream, with the yolks of fix eggs beaten ex-
ceeding well» fhake it over the fire again till it
looks thick and white, but do not let it boil %
difh up your fins with the balls, mufhrooms^
and artichoke- bottoms over and round them.
^^—^his is the top dijb.

Then take the chicken part, and cut it like
Scotch collops, fry them a light brown, then
put in a quart of veal gravy, flew them gently
a little more than half an hour, and put to it
the yolks of four eggs boiled hard, a few mo-
rels, a fcoreof oyflers; thicken your gravy, it
mufl be neither white nor brown, but a pretty
gravy colour ; fry fome oy fler patties and lay
round it.— — ylfc/x is a corner di/b to anfwer the
fmallfins.

Then take the guts (which is reckoned the
befl part of the turtle) rip them open, fcrape
and wafh them exceeding well, rub them well
with fait, wafh them through many waters,
and cut them in pieces two inches long, then
fcald the maw or paunch, take off the fkin,
fcrape it well, cut it into pieces about half an
inch broad and two inches long, put fome^f

e the

<? THE EXPERIENCED

the fi(hy part of your turtle in it, fet it orer d
flow charcoal fire» with two quarts of veal
gravy, a pint of Madeira wine, a little mufh-i
toom catch up9 a few (halots, a little Chyan,,
half a lemon, and fte w them gently four hours^
till your gravy is almoft confumed, then thick*
en it with flour, mixed with a little veal gravy,
put in half an ounce of morels, a few force-*
meat balls, made as for the fins ; di(h it up, and
brown it with a falamander, or in the oven«--«*^
TJbis is thr corner dijh.

Then take the head, fkin It, and cut it in two
pieces, put it into a ftew^pot with all the bones,
hearts, and lights, to a gallon of water, on
veal broth, three or four blades of mace, one
ihalot, a dice of beef beaten to pieces, and a
bunch of fweet herbs, fet them ii> a very hot
oven, and let it ftand an hour at leaft, when it
comes out flrain it into a tureen for the middle
of the table.

Then take the hearts and lights, chop them
very fine, put them in a flew-pan with a pint
of good gravy, thicken it and ferve it up i lay
the head in the middle, fry the liver, lay it
round the bead upon the lights, garnifh with
whole flices of \tvaon. ^—^bis is the fourth
corner dijh.

N. B. The firft courfe (hould be of turtle only,
when it is drefTed in this manner: but when it is
with other victuals, it fhould be in three different
di(hcs,'1)ut this way I have often drefled them,
and have given great fatisfaftion. Obferve to kill
your turtle the night before you want it, or very
early next morning, that you may have all your

diiheg

ENGLISH HOUSE-KEEPER. 19

diihes going on at a tinae. Gravy for a tiytle
a hundred weight, will take two legs of veal^ add
two (hank$ of beef.

To drefs ^ Turtle about thirty pounds weight.

WHEN you kill the turtle, which muft be
done the night before, cut off the head, and let
it bleed two or three hours, then cut off the
fins and the callipee from the callipofh, take care
you do not burft the gail, throw all the inwards
into cold water, the guts arid tripe keep by
themfelves, and (lit them open with a penknife^
and wafti them very clean in fcalding water,
and fcrape off all the inward ikin; as you do
them throw them into cold water^ wa{h them
out of that, and put them into frefli water, and
let them lie all night, fcalding the fins and edges
of the callipafli and callipee; cut the meat off
the (houlders and hack the bones, and fct them
over the fire with the fins in about a quart of
water, put in a little mace^ nutmeg, Chyan,
and fah, let it ftcw about three hours, then
ftrain it and put the fins by for ufe, the next
mormng take fome of the meat you cut oflf the
ihoulders, and chop it fmall as for faufages,
With about a pound of beef or veal fuet, fea-
foned with mace, nutmeg, fweet-marjoram,
parfley, Chyan, and fait to your taftc, and three
or four glafles of Madeira wine, fo ftij/Fit un-
der the two tlefliy parts of the meat, aifti if you
have any left, lay it over to prevent the meat
from burning, then cut the remainder of the
meat and the fins in pieces the fize of an tgg^

C a fealbn

20 THE EXPERIENCED

feaicn it pretty high with Chyan, falt^ and a
little nutmeg, and put it into the call ipafh^ take
care that it be fewcd or fecured up at the end,
to keep in the gravy, then boil up the gravy,
and add more wine if required, and thicken it
a little with butter and flour, put fome of it to
the turtle, and fet it in the oven with a well
buttered paper over it to keep it from burning,
and when it is about half baked fquee^se in the
juice of one or two lemons and ftir it up. Cal-
lipafh or back will take half an hour more bake-
ing than the callipee, which two hours will do;,
the guts muft be cut in pieces two or three inches
long, the tripe in lefs, and put into a mug of
clear water, and fet in the oven with the caK
lipafh, and when it is enough and drained from
the water, it is to be mixed with the other parts
and fent up very hot.

To drefs a Cod's Head and Shoulders.

TAKE out the gills and the blood clean
from the bone, wafh the head very clean, rub
over it a little fait, and a glafs of allegar, then
lay it on your fifh plate; when your water
boils throw in a good handful of fait, with
a glafs of allegar, then put in your fi(h, and
let it boil gently half an hour ; if it is a large
one three quarter^; take it up very -carefully,
and ftrip the fkin nicely off, fet it before a
brifk fire, dredge it all over with flour, and
bafte it well with butter^ when the froth begins
to rife, throw over it fome very fine white
b/ead crumbs; you mufl keep balling it all the

time

English house.keeper. ai

time to make it froth well ; when it is a fine
vrhite brown^ di{h it up, and garni(h it with a
lemon ,cut in flices, fcraped horfe-radi(h» bar-
berries, a few fmall fi(hfryed and laid round it»
or fryed oydcrs; cut the roe and liver in dices,
and lay over it a little of the lobfter out of the
fauce in lumps, and then ferve it.

^0 make Sauce for the Cod's Head.

TAKE a lobfter, if it be alive ftick a
ikewer in the vent of the tail to keep the
water out and throw an handful of fait in the
water, when it boils put in the lobfter, and
boil it half an hour; if it has fpawn on, pick
them off, and pound them exceeding fine in a
marble mortar, and put them into half a pound
of good melted butter, then take the meat
out of your lobfter, pull it in bits, and put it
in your butter, with a meat fpoonful of lemon
pickle, and the fame of walnut catchup, a flice
of an end of a lemon, one or two flices of horfe-*
radifh, as much beaten mace as will lie on a fix-
pence, fait and Chyan to your tafte, boil them
one minute, then take out the horfe-radi(h and
lemon, aAd ferve it up in your fauce- boat,
N. B. If you can get no lobfter, you may make
flirimp, cockle, or mufcle fauce the fame way ;
if there cfti be no kind of fhell-fifh got, yoa
then may add two anchovies cut fmall, a
fpoonful of walnut liquor, a large onion ftuck
with cloves, ftrain it and put it in the fauce-*
boat.

C 3 Second

ii THE EXPERIENCED

Secend way to drefs a Cod's Head,

TAKE out the gills and blood clean froni
the back-bone, wafh it well, and put it on your

Elate; when /your water boils, put in tv^
andfuls of fait, and half a pint of allcgar, it
will make your fifh firmer, then put in the cod's
head; if it is of a middle fize, it will take an
hour's boiling; then take it up, and ftrip ofF
the ikin gently, dredge it well with flour, and*
Jay lumps of butter on it; if it fuits you better,
you may fend it to the oven, ajid if it is not
brown all over, do it with a falamander: make
your gravy fauce to it, and fervc it up.

To drefs young Codlins like Salt Fish.

Take young codlins, gut and dry them
well with a cloth, ^11 their eyes full of fait,
throw a little on the back-bone, and let theox
lie all night, then hang them up by the tail a
day or two; as )ou have occaiion for them,
boil them in fpring water* and drain them Well,
difti them up, and pour egg fauce on them, an4
fend them to the table.

To drefs a Salt Cop. .

STEEP your fait fifh in water all night, with
a glafs of vinegar, it will fetch out the fait, and
make it eat like frefh fifh ; the nexttday boil it;
when it is enough, pull it in flakes into your
dift), then pour egg fauce over it, or parfnips
boiled and beat fine with butter and cream ;
fend it to the table on a water plate, for it will
foon grow cold,

' 2 To

ENGLISH HOUSE-KEEPEJl. 23

Tojuaie Egg SavceJot a Salt Cod.

BOIL your eggs hard, firft half chop the
B, then put in the yolks, and chop them
bSth together, but not very fmall, put them into
half a pound of good melted butter, and let it
boil upf then put it on the fifh.

T!o drefs Cod Sounds.
STEEP your founds as you do the fait cod,
and boil them in a large quantity of milk and
water, when they are very tender and white
take them up, and drain the water out, then
pour the egg fauce boiling hot over them^ and
fervc them up .

9^ drefs Cod Sounds like little Turkeys.

Boil your founds as for eating, but not too
much, take them up and let them ftand till they
are quite cold, then take a forcemeat of chop-
ped oyfters, crumbs of bread, a lump of but-
ter, nutmeg, pepper, fait, and the yolks of
two eggs,^ fill your founds, with it, and ft^ewer
them up in the (hape of a turkey, then lard them
down each fide, as you would do a turkey's
bread, duft them well with flour, and put them
in a tin oven to roail: before the fire, and bafle
them well with butter: when they are enough
pour on them oyfler fauce; three arcfufficient for
a fide difhi garnifh with barberries; it is a pretty
fide difh for a large table, for a dinner in Lent,

71? boil Salmon Crimp,
SCALE your falmon, take out the blood,
Wafh it well, and lay it on a fifh-plate, put your

C 4 water

L

£4 THE EXPERIENCED

water in a fifli-pan with a little fait : when it
bpils put in your fi(h for half a minute^ then
take it out for a minute or two; when you have
done it four times, boil it until it be enoudii
when you take it out of the fi{h-pan, fet it oror
the water to drain ^ cover it well with a clean
cloth dipped in hot water; fry fome fmall fiflies,
or a few flices of falmon, and lay round it; gar-»
nilh with fcraped horfe-radi(h and fenneU

•

To make Rolled Salmon^

TAKE a fide of fa)mpn when fplit and the
bone taken out and fcs^led. ftrew over the iniide
pepper, fait, nutmeg, and mace^ a few chopped
oyfters, parfley, and crumbs of bread, roll it up
tight, put it into a deep pot, and bake it in a
quick oven, make the common fi(h fauce and
pour over it.—rGarnini with fennel, lemon, and
horfe-radifli.

91? make Sauce for a Salmo!?.

Boil a bun^h of fennel aud parfley, chop
them fmall, and put it into fome good melted
butter, and fend it to the table in a fai|ce~boat;
another with gravy fauce.

To make the gravy fauce, put a little brown
gravy into a fauce-pan, with one anchovy, a
tea fpoonful of lemon pickle, a meat fpoonful
of liquor from your walnut pickle, one or two
fpoonfuls of the water that the fi(h w^s boiled
in; it gives it a pleafant flavour; a flick of horfe-
radifh, a little browning and fait; boil them
three or four minutes, thicken it with flour and
a good lump Qf butter^ and ftrain it through a

hair

J

ENGLISH HOUSE.KEEPER; 25

hair fieve, ■ ■ N. B. This is a good fauce for
mod kinds of boiled fiih.

TV 6of7 a TuRBOT.

WASH your turbot clean (if you let it He in
the water it will make it foft) and rub it over
with allegar^ it will make it firmer, then lay it
on your fifli-plate, with the white fide up, lay a
cloth over it, and pin it tight under your plate,
which will keep it from breaking, boil it gently
in hard water, with a good deal of fait and
vinegar, and fcum it well, or it will difcolour the
ikin, when it is enough, take it up and drain it,
take the cloth carefully off, and flip it on your
difli, lay over it fried oy/lers, or oyder patties ;
fend in lobfter or gravy f lUce in fauce-boats.
Garnifli it with crifp parflcy and pickles.——
N. B. Don't put in your fiih till your water boils«

To boil a Pike with a pudding in the belly.

TAKE out the gills and guts, wafh it well,
thep make a good forcemeat of oy fters chopped
fine, the crumbs of half a penny loaf, a few fweet
herbs, and a little lemon peel (hred fine, nut*
meg, pepper, and fait to your tafte, a good lump
of butter, the yolks of two eggs, mix them well
together, and put them in the belly of your fifli,
few it up, fkewer it round, put hard water in
yopr fith-pan, add to it a tea cupful of vinegar,
and a little fait : when it boils put in the fiih;
if it be a middle fize, it will take half an hour's
boiling : garniih it with walnuts and pickled
barberries, ferve it up with oyfter fauce in a

boa^

i6 THE EXPERIENCED

boat, and pour, a little fauce on the pike. You
may drcfsa roaftcd pike the fame way.

Tojlew Carp wiite.

WHEN the carp are fcaled, gutted, and
waflied, put them into a ftew-pan, with two
quarts of water, half a pint of white wine, a
little mace, whole pepper, and fait, two onions,
a bunch of fweet herbs, a ftick of horfc-radiih,
cover the pan clofe, let it ftand an hour and a
half over a flow ftove, then put a gill of white
wincintoafaucepan, with two anchovies chop-
ped, an onion, a little lemon peel, a (juarter of a
pound of butter rolled in flour, a little thick
cream, and a large tea cupful of the liquor the
carp was ftewed in ; boil them a few minutes,
drain your carp, add to the fauce the yolks of two
eggs, mixed with a little cream ; when it boils
up fquceze in the juice of half a lemon; difti up
your carp, aitd pour your fauce hot upon it.

To drefs C A R p the beji way^ and the fauce.

KILL your carp, and favcall the blood, fcal©
jind clean them very well, have ready fome nice
rich gravy made of beef and mutton, feafoned
with pepper, fait, mace, and onion, fl:rain it oflp
before yjou ftew your fifli in it, boil your carp
firft before you ftew it in the gravy, be careful
you dbn*t boil them too much before you put
in the carp, then let it ftew on -a flow fire about
a quarter of an hour, thicken the fauce with a
good lump of butter rolled in flour: garnifli
your difli with fryed oyftcrs, fryed toaft cut

three

ENGLISH HOUSE.KEEPER. ^7

three corner ways, pieces of lemon, fcraped
horre-radiHi, and the roe of the carp cut in
pieces, fomefryed and the other boiled, fqueeze
the juice of a lemon into the fauce juft before
you fend it up ; cake care to di(h it qp handr
fomely and very hot,

Another Carp Sauce.

TAKE the liver of the carp clean from the
guts, and three anchovies, with a little parfley^
thyme, and one onion, chop all thefe fmall to-
gether, then take half a pint of Rhenifh wine,
four fpoonfuls of elder vinegar, with the blood
of the carp, put all thefe together to (lew gently,
and put it to the carp, which mufl firft be
boiled in water, a little fait, and a pint of wine;
take care not to do it too much after the carp is
put in the fauce: garnifh with fryed oyfters, fryed
toaft, fcraped horfe-radifli, and pieces of lemon,
with the roe cut in pieces and fryed: if you don*t
)ike elder vinegar, any other fort will do.

To make White Fish Sauce.

■

WASH two anchovies, put them into a fauce-
pan, with one glafs of white wine, and two of
Ivater, half a nutmeg grated, and a little lemon
peel ; when it has boiled five or fix minutes,
flrain it through a fieve, add to it a fpoonful of
white wine vinegar, thicken it a little, then put
in near a pound of butter rolled in flour, boil it
well, and pour it hot upon your fi(h. .

To

tS THE EXPERIENCED

fto make d very nice Sauce Jor moft forts of Fish*

TAKE a little gravy made of either veal or
mutton, put to it a little of the water that drains
from your fifli, when it is boiled enough, put it
in a fauce-pan, and put in a whole onion, one
anchovy, a fpoonful of catchup, and a glafs of
white wine, thicken it with a good lump of
butter rolled in flour, and a fpoonful of cream;
if you have oyfters, cockles, or £hrimps
put them in after you take it off the fire,
(but it is very gogd without) you may ufe
red wine inftead of white by leaving out the
cream«

To make Lobster Sauce.

BOIL half a pint of water with a little mace
and whole pepper, long enough to take out the
flrong tafle of the fpice, then flrain it off, melt
three quarters of a pound of butter fmooth in
the water, cut your lobfler in very fmall pieces
ftew it all together tenderly with anchovy, and
fend it up hot.

To make Lobster Sauce another ^joay.

BRUISE the body of a lobftcr into thick
melted butter &nd cut the flefh into it in fmall
pieces, flew all together and give it a boil, fca-
fon with a little pepper, fait, and a very fmall
quantity of mace.

To

ENGLISH HOUSE.KEEPER. 29

Tojiew Carp or Tench.

GUT and fcale your fifli, wafli and dry them
well with a clean clothe dredge them well with
flour, fry them in dripping, or fweet rendered
faet» until they are a light brown, and then
put them in a ftew-pan, with a quart of water,
and one quart of red wine, a meat fpoonful of
lemon pickle, another of browning, the fame of
walnut or mum catchup, a little mufhroom
powder, and Chyan to your tafte, a large onioa
ftuck with cloves, and a flick olF horfe^radi/h,
cover your pan clofe to keep in the fleam, let
them flew gently over a flove fire, till your gravy
is reduced to juft enough to cover your fifh in
the difh ; then take the fifh out, and put them
on the difh you intend for table, fet the gravy
on the fire, and thicken it with flour and a large
lump of butter, boil it a little, and flrain it over
your fifh : garni(h them with pickled mufh-
rooms and fcraped horfe-radifli, put a bunch of
pickled barberries, or a fprig of myrtle in their
mouths, and fend them to the table.

It is a top difh for a grand entertainment*

51^ //rg/f tf Sturgeon.

TAKE what fize of a piece of flurgeon you
think proper, and wa(h it clean, lay it all night
in fait and water, the next morning take it out,
rub it well with allegar, and let it lie in it for two
hours, then have ready a fifh-kettle full of boil-
ing water, with one ounce of bay fait, two large
onions, and a few fprigs of fweet marjoram;
boil your flurgeon till the bones will leave the

5 firtj*

3d THE EXPERIENCED

fi(h> then take it up, take the ikin off, and f!odf
it well ; fet it before the fire, bafte it with frefli
butter, and let it ftand till it be a fine brown ;
then difh it up, and pour into the di{h the fame
iauce as for the white carp ; garnifh with crifp
parfley and red pickles.

This is a proper di(h for the top or middle.

3V> roafi large Eels or Lampreys ivitb a pud-
ding in tbe belly.

SKIN your eels or lampreys>cut off the head,
fake the guts out, and fcrape the blood clean
from the bone, then make a good forcemeat qi
cyders or fhrimps chopped fmall, the crumbs of
half a penny loaf, a little nutmeg and lemon peel
fhred fine, pepper, fait, and the yolks of two
eggs, put them in the belly of your fi(h, few ie
up, turn it round on your difh, put over it
flour and butter, pour a little water in your difh,
and bake it in a moderate oven; when it comes
cut take the gravy from under it, and fcum off
the fat, then ftrain it through a hair fieve; add to
it a tea fpoonful of lemon pickle, two of brown-
ing, a meat fpoonful of walnut catchup, a glafs
of white wine, one anchovy, and a flice of
lemon, let it boil ten minutes, thicken it with
butter and Hour, fend it up in a fauce^boat, diQi
your fifh : garnifh it with lemon and crifp
parfley.

This is a pretty difh for either corner or fide*
for a dinner.

r#

J

ENGLISH HOUSE-KEEPER. 31

To Jiew Lampreys.

SKIN and gut your lampreys, feafon them
well with pepper, fait, clovcs,nutnieg,and mace,
not pounded too fine ; and a little lemon peel
ihred fine; then cut fome thin flices of butter
into the bottom of your fauce-pan, put in the
fiih with half a pint of nice gravy, half the quan«
tity of white wine and cyder, the fame of claret,
with a fmall bundle of 'thyme, winter favory,
pot marjoram, and an onion fliced, ftew them
over a flow fire, and keep turning the lampreys
till they are quite tender, when they are tended
take them out and put in one aTichovy,and thickea
jthc fauce with the yolk of an egg, or a little
butter, rolled in flour, and pour it over the fiKh
and ferve them up. — N. J9. Roll them round a
fl^ewer before you put them into the pan«

Tojitw FlouMpers, Plaice, or Soles*

HALF fry your fi£h in three ounces of but->
ter a fine brown, then take up your fifli, and put
to your butter a quart of water, and boil it
flowly a quarter of an hour with two anchovies,
and an onion fliced, then put in your fifli again, *
with a herring, and Aew them gently twenty
minuteSj then take out your fifli, and thicken
the iauce with butter ancl flouf, and give it a .
boil, then ilrain it through a hair fieve, over the
fifli, and fend them up hot. — N. B. If you
chooie cockle or oyfter-liquor, put it in juft be*
fore you thicken the fauce, or you may' fend
oyflers, cockles, or flirimps in a fauce- boat to
tabic.

A gogd

V

34 THE EXPERlEMCEfi

A good way to Jlew Fi s k.

MIX hftlf a tumbler of wine with as much
water as will cover the fifli in the ftew-pan and
put in a little pepper and falti three or four
onions, a cruft of bread toafted very brown,
one anchovy, a good lump of butter, and fet
them over a gentle fire, (hake the ftew-pan now
and then that it may not burn; jufl before you
ferve it up, pour your gravy into a fauce-pan, and
thicken it with a little butter rolled in flour, a
little catchup and walnut pickle beat well to-
gether till fmooth, then pour it on your fifh,
and fet it over the fire to heat, and ferve it up
hot.

^0 ioil 'Mack AREL.

GUT your mackarel and dry them carefully
with a clean cloth, then rub them (lightly over
with a little vinegar, and lay them Araight on
your fifh plate (tor turning them round oftea
breaks them) put a little fait in the water when
it boils; put them into yourfifh-pan, and boil
them gently fifteen minutes, then take them up
and 4rain them well, and put the water that runs
from them into a fauce-pan, with two teafpoon-*
fuls of lemon pickle, one meat fpoonful of wal-*
! nut catchup, the fame of browning, a blade or
two of mace, one anchovy, a dice of lemon; boil
them all together a quarter of an hour, then
ilrain it through a hair fieve, and thicken it with
flour and butter ; fend it in a fauce-boat, and
parfley fauce in another; difh upyourfi(h with
the tails in the middle; garniih it with fcraped
horie-radifh and barberries.

feNGLISH ribUSE-KEEPER. 33

To boil Herrings.

SCALE^ gut, and wafli your herrings, dry
^hem clean, and rub them oVer with a little
vinegar and fait, fkewer them with their tails
in their mouths, lay them oil your fiih plate,
when your water bolls put them in, they will
bkc ten or twelve minutes boiling, when you
take them up, drain them over the water, then
turn the heads into the middle of your dilbj
lay round them (craped horfe-radifh, pariley
and butter for faUce.

iTt? J9y HiERkiNCs.

SCALE j wa(h, and dry your herrings well;
lay them feparately on a board, and fet them to
the fee two or three minutes before you want
them, it will keep the fifh from flicking to the
pan, duft them with flour, when your dripping
Or butter is boiling hot put in your fi{h, a few
at a time, fry them over a brifk fire, when you
have fryed them all, fet the tails up one againfl
anothtr in the middle of the difh, then fry a
large handful of pariley crifp^ take it out before
it lofes its coloufi lay it round them, and parfley
fauce in a boat; or if you like onions better fry
them^ lay fome round your di£h, and make onion
fauce for them ; or you may cut off the heads
after they are fryed, chop them and put them
into a fauce-pan, with ale, pepper, falt^ and an
anchovy, thicken it with flour and butter, ilrain
it^ then put it in a fauce-boat»

)»>

S4 THE EXPERIENCED (

To bake Herb IN Gs,
WHEN ybu have cleaned your herrings atf
above, lay thepi on a board, take a little black:
.and Jamaica pepper, a few cloves, and a good
deal of fait, mix them together, then rub it all
over the fiflh, lay them ftraight in a pot, cover
them v^ith allegar, tie ftrong paper over the
pot, and bake them in a moderate oven; if your
allegar be good, they will keep two or three
months ; you may eat them either hot or cold«

To bake Sprats.

IP

RUB your fprats with fait and pepper, and
to every two pints of vinegar put one pint of
red wine, diflblve a penny-worth of cochineal,
lay your fprats in a deep earthen drfh, pouf in
as much red wine, vinegar, and cochineal as
will cover them, tie a paper over them» fet
them in an oven all night. — They will eat well,
and keep for feme time.

To boil Sc ATI, or Ray.

CLEAN your fcate or ray very well, and cut
It in long narrow pieces, then put it in boil-
ing water with a little fait in it, when it has
boiled a quarter of an hour take it out, flip the
Ikin off, then put it into your pan again, with a
little vinegar, and boil it till enough ; when you
lake it up, fet it over the water to draip, and
cover it clofe up, and when you difh it, be as
quick as poflible, for it foon grows cold, pour
over it cockle, ihrimp, or mufcle fauce, lay-
over it oyfter patties; garnilh it with barberries'
and horfe-radiih.

9-- T0

L

ENGLISH HOUSE-KEEPER. 35

^0 fry Soles..

SKIN your foles as you do eels, but keep oa
their heads, rub them over with an egg> and
ftrew over them bread crumbs, fry them over ^
briik fire in hogs-lard a light brown, ferve then\
up with good melted butter, and garni(h it with
green pickles 4 '

To mdrindte Soles.

BOIL them in fait and water, bone and drain
them, lay them on a diih with the belly up,
boil fome (pinajge and pound it in a mortar,
then boil four eggs hard, chop the whites and
yolks feparate, lay green, white, and yellow
amongft the foles, ferve them up with melted
butter in a boat.

T(? broil Haodocks or WftitiNCs.

GUT and wafh your haddocks or whitings^
dry them with a cloth, and rub a little vinegar
over them, it will keep the fkin on better, duft
them well with ilour, rub your gridiron with
butter, and let it be very hot when you lay the
fifti on, or they will ftick, turn them two or
three times on the gridiron, when enough ferve.
them up, and lay pickles round them, with plain
melted butter, or cockle fauce, they are a pretty
diih for fupper.

A fecond Way 4

WHEN yoii have cleaned your haddocks 01*
whitings, as above, put them in a tin oven, and
fct them before a quick fire, when the flcins be-*
gin to rife take them off, beat an egg, rub it over

D 2 them

36 THE EXPERIENCE^)

them with a feather, and ftrcw over them a fcvr
bread crumbs, dredge them well with flour,
when your gridiron is hot rub it well with butter
or fuet, it muft be Very hot before you lay the
fifh on, when you have turned them, rub a little
cold butter over them, turn them as your 0re
fcquires until they are enough and a little brown;
lay round them cockles, mufcle&, or red cab-*
bage, you may either have ihrimp faucc or
melted butter.

m

To/fy Smelts or Sparlings.

DRAW the guts out at the gills, but leave in
the melt or roe, dry them with a cloth, beat an
egg and rub it over them with a feather, then
ftrew bread crumbs over them, fry them with
hogs-lard or rendered J)eef fuet, when it is boil-
ing hot put in your fiih, fhake them a little, and
fry them a nice brown, drain them in a fieve,
when you di(h them put a bafon in the middle
of your dilh with the bottom up, lay the tails of
your fi(h on it, fry a handful of parlley in the fat
your fi(h was fryed in, take it out of water as you
fry it, and it will keep its colour and crifp
fooner, put a little on the tails, and lay the reft
in lumps round the edge of the difhj ferve it up
with good melted butter for faucc.

To fry Perch or Trout.

WHEN you have fcaled, gutted, and wafhed
your perch or trout, dry them well, then lay
them feparately on a board before the fire, two
minutes before you fry them duft them well
with flour, and fry them a fine brown in roaft

drippings

J

I

ENGLISH HOtlSE.KEEPER. 37

drippings or rendered fuet, ferve theni up with
melted butter and crifped pariley.

To drefs Perch in Water Sokey.

SCALE, gut, and wa{h your perch, put fait
in your water, when it boils put in the fifh^
with an onion cut in flices, you muft feparate
it into round rings, a handful of parfley picked
and wafhed clean, put in as much milk as will
turn the water white, when your fifh is enough^
put them ina foup diih, and pour a little of the
water over them with the parfley and the onions^
then ferve it up with butter and parfley in a boat;
onions may be omitted if you pleafe. You may
boil trout the fame way.

To 6ot7EEL$.

SKIN, gut, and take the blood out of your
eels cut off their heads, dry them, and turn
them round on your fifli plate, boil them in fait
and water, and make parfley fauce for them.

To pitci-cocilS.Ehs^ ^

SKIN, gutt and wafh your eels, then dry
them with a cloth, fprinkle them with pepper,
lalt, 9nd a little dried fage, turn them backward
and forward, and fli^ewer them, rub your grid-
iron with beef fuet, broil them a good brown,
pot them on your di(h with good melted but«>
ter^ and lav round fryed parfley.

To Aroi/EELS^

WHEN you have flcinned and cleanfed your
eels as before, rub them with the yolk of an egg,

P 3 ftrew

38 THE EXPERIENCED

firew over them bread crumbs, chopped parfley^
fage, pepper, and fait, bade them well with but-^
ter, and fet them in a dripping-pan^ roaft or
broil them on a gridiron^ ferve them up with
parfley and butter for faace.

To boil Flounpers, and all Kinds of

Flat Fish.

CUT off the fins, and nick the brown fide
under the head, then take out the guts, and dry
them wit^ a cloth, boil tjiem in fait and water ;
make either gravy, flirimp, cockle, or mufcle
fauce, and garnifh it with red cabbage.

To Jiew Oysters, and aU Sorts of

Shell Fish.

WHEN you have opened your oyfters, put
.their liquor into a tofiing pan with a little
beaten mace^ thicken it with flour and butter,
boil it three or four minvite$, to^fi: a flic^ of
white bread, and cut it into three-cornered
pieces, lay them round your difh, put in a
fpoonful of good cream, put in your oyfters,
and £bake them round in your pan, yop muft
jiot let them boil, for if they do it will mak^
them hard and look fmall ; ferve thpm up in a

little foup difti or plate. iV. JB. You may

Aew cockles^ mufcles, or any f^ell fifh the
fame way.

Tojlew Oysters, Cockles, ^/^^Z Muscles.

OPEN your fifli clean from the ftiell, favc
the liquor^ and let it ftand to fettle^ then ftraia

J

ENGLISH HOUSE-KEEPER. 3>

it through a hair iieye, and put to it as many
crumbs of tread as will make it pretty thick,
and boil them well together before you put in
the fifli, with a good lump of butter, pepper,
and fait to your tafte, give them a fingle boil,
qnd fervc them up.-^Isf. B. You may tnake it a
fifh fauce by adding a glafs of white wine juft
before you take it off the fire, ^lid leaving out
the crui^bs of breads

To fcollop. Oysters,

WHEN your oyfters arc opened, put then;
in a bafon, and wafh them out of their own
liquor, put fome \t\ your fcollop-fliells, ftrcw
over them a few bread crumbs, and lay a flice
of butter on them, then more oyfters, bread
crumbs, and a flice bf butter on the top, put
them into a Dutch oven to brown, and ferve
|hem up in the ihells,

Jo fry Oysters.

TAKE a quarter of ^n hundred of large oy»
fters, beat the yolks of two eggs, add to it a
little nutmeg, and a blade of mace pounded, a
fpoonful of flour, and a little fait, dip in your
oyilprs,and fry them in hogs-lard a light brown ;
if you choofe you may add a little parfley fhred

fine. N. J5. They arc a proper garnifh

for cods-head, calves-head, or «iofl made

D 4 n

40 THE EXPERIENCED

To make Oyster Loaves.

*

TAKE fmall French rafps, or you may make
little round loaves, make a round hole in the
top, fcrape out all the crumbs, then put your
oyfters into » tqffing pan, with the liquor and
crumbs that came out of your rafps or loaves^
and a good lump of butter, ftew them tpgether
five or fix minutes^ then put in a fpoonful of
good cream, fill your rafps or loaves, lay the
bit of cruft carefully on again, fet them in the
oven to cr^fp. Three arc enough for a fide

difh.

To boil Lobsters.

TAKE your lobfter, and put a fkewcr in the
vent of the tail, to prevent the v^rater from get-
ting into the body of the* lobfter, put it into a
pan of boiling water, ^^ith a little (alt in it, if it ^
be a large one it will take half an hour's boiling^
when you take it out, put a lump of butter
in a cloth, and rub it over, it will ftrike the
colour, and make it look bright.

To roqft Lobsters.

HALF boil your lobfter as before, rub it well
with butter, and fet it before the fire, bafte it
all over till the ftiell looks a dark brown, fcrve
^t up with good melted butten

To

ENGLISH HOUSE-KEEPER. 4,

^iffiev) Lobsters ^r Shrimps.

PICK your lobftew or 0inmps, in a€ large
pieces as you can, and boil the (hells in a pint
of water, with a blade or two of raacCi and a
few whole pepper corns ; when all the ftrcngth
is come out of the ihells and fpice^ flrain it, and
put in your lobfters or fhr^njps, aad thicken it
with flour and butter and give them a boi) v put
in a glafs of white wine, or ^wo fpoonfuls of
vinegar, and ferve it up.

31? make Lobsteji Patties to garnijh Fish.

TAKE ^11 the red feeds and the meat of a
. lobfter, with a little pepper, fait, and crumbs
of bread, mix them well with a little butter^
make them up in fmall patties, and put them ii)
inther rich batter or thin pafte, fry or bake
fhem^ and garnfiQi your fiih with them.

To pickle Sturgeon. ♦

«

Cut your fturgeon into what fize pieces you
pleafe, wa£h it well, and tie it with mats ; to
every three quarts of water put one quart of
old ftrong beer, a handful of bay fait, and dou*
ble- the quantity of common fait, one ounce of
ginger, two ounces of black pepper, one ounce
of cloves, and one of Jamaica pepper, boil it
till it will leave the bone, then take it up, the
, next day put in a quart of flrong ale allegar, an4
a little fait, tie it down wi^h flrong paper, and
keep it fqr ufe. — Don't put your fturgeon in

till the water boils.

-_^

51?

4t THE EXPERIENCED

To pickle SALMON>i^ Newcajile ' Way.

TAKE a falmpn about twelve pounds^ gut
it,' then cut off the head, and'cut it a-crofs iii
what pieces you plcafe, buf don't fplitit,tfcrape
the blood from the bone, and wafli it well out.
then tie it a-crofs each w^y, as you do fturgeon,
fet on yovr fifli-ipan with two quarts of water,
and three of ftron^ beer, half a pound of bay
falti and one poiind <3? Common fait, when it
boils fcum it well, then* put in as much fi(h as
your liquor will cover, and when it 4s enougl^
take it carefully out, left you flrip ofFthe ikln,
and l^y it qtf eartheft diOie^ y when ypu have
done all yppr fiih, let it ftand till theoe^tday^
put it into pots^ add to $h? liquor three quarts,
of ftrong bf^er ailegar, h^lf an ounce of' mdce»
the fame of cloves and bla^k pepp9r,.pne Qur)cc
of long.peppet, two quncps of whitfi gii>g?r*
fliced, boil them well together half an hour^
then pour it boiling hot upon your fifh, whcii
cold cover it wqII with ftrong brown papcr^--^
This win keep a -whole year, \

To pickle Oysters.

OPEN^he largeft and fineft oyfters you caq
get, whole and clean from the fhell, wafli them
in their own liquor, let it ftand to fettle, then
pour it from the fediment into a fauce-pan, put
to it a glafs of Lifbon wine, as much white wine
vinegar as you had oyfter liquor, three or four
blades of mace, a nutmet fliced, a few white
pepper corns, and a little fait, boil it five or fix

minutes^

ENGLISH HOUSE-XEEPER. 43.

minutes^ fcam it, then put in yoar oyAttsi
fimmer them ten or twelve minutes, take themf
oxit^ and put them in narrow-topped jars; when;
they are cold, pour over them rendered muttoni
fuet, tie them down with a bUdder^ and keep
them for ufe; .

To pickie Oysters afecond Way^

OPEN the oyfters very carefully, and take
ofF all the ihelis that ftick to the fifh> put
them into a little water, and wa(h the oyfters
^0 it and drain the liquor, boil it with a little
vinegar, whole pepper, fait, and mace, till it
tafte of the fpices, then put in the oyfters : if
they are large they muft boil eight minutes, if
fmall, not fo long; put them into pickling-pots,
when the liquor is cold pour it upon the oyfters.
To half a hundred of oyfters put fix fpoonfuls
of water and four of very good vinegar, then tic
bladders very clofe over them.

To collar Mackarel.

GUT and flit your mackarel down the belly,
cut off the head, take out the bones, take care
yoa don't cut it in holes, then lay it flat upon
|ts back, feafon it with mace, nutmeg, pepper,
and fait, and a handful of parfley ihred nne,
ftrew it oyer them, roll them tight, and tic
them well feparately in cloths, boil them gently
fwenty i^iinutes in vinegar, fait, and water, then
take them out, put them into a pot, pour the
liquor on them, ^^ the cloth will ftick to the
^ih, the next day take the cloth oflT your flfli.

U THE EXPETlIJgNCED

put a little more vinegar to the pickld keep
them for ufe; whea you fend them to the table,
garnifh with fennel and parfl^^/and put fome of
the liquor under them.

WASH and gut your mackarel, then ikewer
them round with their tails in their mouths^
bind them with a fillet to keep them from break-
ing, boil theman fait and water about ten mi-
nutes, then take them carefully out, put to the
water a pint of allcgar, two or three bladcs^ of
mace, a little whole pepper, and boil it all to-
gether ; when cold pour it pn the fifti, and tie
it down clofe.

To pOf SALMOVi,

Let your falraon be quite frefh, fcale and
wafh it well, and dry it with a cloth, fplit it up
iht back and take out the bone, feafon it welj
with white pepper and fait, a little nutmeg and
mace, let it lie two or three hours, then put i%
|n your pot, with half a pound of butter, tie it
down, put it into the oven and bake it an hour,
when it comes ou't, lay it on a flat difh that the
oil may run from it, cut it to the fize of your
pots, lay it in layeirs till you fill the pot, with
the ikin upwards, put ^ board over it, lay on a
yveight to prefs it till cold, then pour over it
clarified butter ; when you cut it, tne /kin makes
it look fibbed, you may fend it to the table
pither cut iq /lices, or in the pot.

ENGLISH HOUSE-KEEPER* 4/j

Afecond icay.

WHEN you have any cold falmon left, take
the fkin off, and bone it, then put it in a mar*
ble mortar, with a good deal of clarified but*
ter; feafoB it pretty high with pepper, mace,
and fait, fhred a little fennel very fmali, beat
them all together exceeding fine, then put it
dofe down into a pot, and cover it with clarifie4
batter.

«

91? /d/ Smelts or Sparlings.

DRAW out the guts with a ikewer under
the gills, the melt or roe muft be left in, dry
diem well with a cloth, feafon them with fait,
mace, and pepper, lay them in a pot, with half
a pound of melted butter over them^ tie them
down, and bake them in a flow oven three quar-
ters of an hour; when they are almoft cold,
take them out of the liquor, put them into oval
pots, cover them with clarified butter, and keep
them for ufe.

To pici/e Smelts ^r Sparlings*

GUT them with a ikewer under the gills,
but leave the melt or roe in, dry them with a
cloth, and ikewer their tails in their mouths,
put fait in your water, when it boils put in your
fifli for ten minutes, then take them up, put to
the water a blade or two of mace, a few cloves,
and a little allegar; boil them all together, and
when it is cold put in your fifh, and keep them
for ufe.

To

46 The EXPERiENCEtJ

To collar Eels.

CASE your eel, cut off tKe head, flit opcnr
the belly, take out the guts, cut off the nns,-
tal^ out the bones, lay it flat on the back/
grate over it a fmall nutmeg, two or three
blades of mace beat fine, a little pepper and fait,-
ftrew over it a handful of parfley ihred fine, with
a few fage leaves, roll it up tight in a cloth,
bind it well ; if it be of a middle fize, boil it
in fait arid water three quarters of an hour, hang
it up all night to drain, add to the pickle a ^int
of vinegar, a few pepper corns, and a fprig of
fweet marjoram, boil it ten minutes, and let it
ftand till the next day^ take oflF the cloth, and
put your eels into the pickle, you may fend them
whole on a plate, or cut them in flices ; gar-i
nifli with green parfley. — Lampreys are dono
the fame way.

• »

To pickle Cockles.

WASH your cockles clean, put them in a
fauce-pan, cover them cloie, fet them over the
ifire, fliake them till they open, then pick them
out of the (hells, let the liquor fettle till it be
clear, then put the fame quantity of wine
vinegar, and a little fait, a blade or two of mace,
boil them together, and pour it on your cockles,
and keep them in bottles for ufc. You moft

pickle mufcles the fame way.

3r#

ENGLISH HOUSE-KEEPER. 47

Tp pot Chars.

CUT ofF fhc fins, and* cheek-part of eacli
fide of the head of your chars, rip them open,
take out the guts and the blood from the back-
bone, dry them well in a cloth, lay them on ^
board, and throw on them a good deal of fait,
let them ftand all night, then fcrape it gently
off them, anfl'wipe them exceedingly well with •.
a cloth, pound mace, cloves, and nutmeg, very
fine, throw a little in the infide of them, and
a good deal of fait and pepper on the outfide,
put them clofe down in a deep pot, with their
bellies up, with plenty of clarified butter over
them, fet them in the oven^ and let them
ftand for three hours; when they come out,
pour what butter you can off clear, lay a board
over them,' and turn them upfide down, to le(
the gravy run from them, fcrape the fait and
pepper very carefully off, and feafoo them ex-
ceeding well both infide and out with the above
feafoning, lay them cloib into broad thin pots
for that purpofe, with the backs up, then cover
them well with clarified butter 3 keep them in
a cool dry place. « .

91? pot EEi-8.

SKIN, gut, and clean your eels, cut them
in pieces about four inches long, then feafoa
them with pepper, fait, beaten mace, and a
little dryed lage rubbed very fine, rub them
well with your feafoning, lay them in a brown
pot, put oyer them as much butter as will co-

4 vcr

48 THE EXPERIENCti)

vcr them 9 tic them down with a ftrong papef^
fet them in a quick oven for an hour aftd A
half; take thenx oUt^ when cold put them into
fmall pots, and cover them with clarified butter.
— — -N. £• You may pot lampreys the (amc
way.

To pot Lampreys.

T A K ET lampreys alive, and run a ftick
through their head^, and flit their tailsi hang
them, up by their heads and they will bleed at
the tail end ; when they haVe done bleedings
cut them open^ take out the guts, and wipe
them until the^ are perfedlly dry and clean*
(vou muft not waih them with water) then rub
them with pepper and falt^ let them ftand all
night, and wipe them exceedingly dry again, then
feafon them with pepper, fait, mace^ and a lit-
tle nutmeg, roll them up tight, put them ia a
pot with fome butter, cover them up with
ilrong paper, and bake them in a moderate
oven I when they are enough and near cold^
drain out the butter from them, put them ifi
your potting pots» and cover them with clari-s
fied butter.

To pOf LoBSTERSi

TAKE th6 meat out of the claws arid belly
of a boiled lobfter, put it in a marble mortar,^
with two blades of mace, a little white pepper
and fait, a lump of butter the fize of half an
egg, beat them all together till they come to a
paitct put one half of it into your pot, take the

a meart

i

ENGLISH MOUSE-KEEPER. 49

meat out of the tail part, lay it In the middl«r
of your pot, lay on it the other half of your
pafte, prefs itclofedown, pourover it clarified
butter, a quarter of an inch thick.— tiST, B.
To clarify butter, put your boat into a clean
faucepan, (et it over a flow fire, when it is
melted, fcum it, and take it* off the fire, let it
ftand a little, then pour it over your lobfters;
take care you do not pour in the milk, which
fettles to the bottom of the faucepan.

Areceipt topotLonsTKRS, wbichcojl ten guineas.

TAKE twenty good lobfters, and when cold
pick all the meat cut of the tails and claws
(be careful to take out all the black gut in the
tails, which muft not be ufcd) beat fine three
quarters of an ounce of mace, a fmall nutmeg,
and four or five cloves, with pepper and fait,
fcafon the meat with it; lay a layer of butter
into a deep earthen pot, then put in the lob-
fters, and lay the reft of the butter over them
(this quantity of lobfters will take at leaft four
pounds of butter to bake them) tie a paper
over the pot, fet them in an oven, when they
are baked tender, take them out, and lay them
on a difti to drain a little^ then put them clofe
down in your potting pots, but do not break
them in fmall pieces, but lay them in as whole
as you can, only fplitting the tails. When you
have filled your pots as full as you choofe, take a
fpoonful or two of the red butter they were baked
in, pour it on the top, and fet it before the fire
to let it melt in, then cool it, and melt a: little

E white

I

Sm THE EXPERIENCED

white vrix in the remainder of the butter, and

cover them,' N. B. Lay a good deal of the

ted hard part in the pot to bake^ to colour the
butter, but do not put it in ^he potting pots«

7J^ pot Shrimp.

PICK the fineft flirimps you can get, feafbn
tliem with a little beaten mace, pepper and fait
to your tafte, and with a little (:old butter pound
them all together in a mortar till it comes to a
pafte, put it down in fmall pots, and pour over
them clarified butter.

To caviack Sqi^es.

FRY your foles in either oil or butter,, boil
fome vinegar with a little water, two or three
blades of mace, a very few cloves, fome black
pepper an^ a little fait, let it ftand till cold, and
when cold beat up fome oil with it, lay your
firti in a deep pot, and flice a good deal of
(halots Of onions between each fi(h, throw your
liquor over it, and pour fome oil on the top :
jt will keep three or four months, made rich an^
fryed in oil ; it muft be flopped well and kept
in a dry place. Take out a little a( a time
when you ufe it.

TV eaveacb Fish*

CUT youT fifh into pieces the thickne^ €>f
your hand, feafon it with pepper and fait, let it
lie an hour, dry it well with a cloth, flour it^
and then fry it a fine brown in oil : boil^ fuffi«-

cieat

fiNGLl^H libUSE-iCEEPEft. 51

titeht quantity of vinegar with a little garlick,
macep and whole pepiper to cover the fifli^ add
the fame quantity of oil, and fait to your tafte,
mix well die oil and vinegar, and when the fifh
and liquor is quite cold, dice fome onion to lay
ID tfat bottom of the pot, then a layer of fi(h
aad onion, and fo on till the whole fi(h is put
tap ; the liquor muft not foe put in till it is
quite cold*

ji «W7 giod fTd^ h pte/h^e Fish.

f AKfi any large fiflx, cut off the head, walL
It clean, and cut it into thin dices, dry it well
with a cloth, flour it and dip it in the yolks of
eggs, fry it in plenty of oil till it is a fine brown^
and well done, lay them to drain till cold, then
lay them in your vefleU throw in betwixt the
layers, mace, cloves, and diced nutmeg,, then
make a pickle of the bed: white wine vinegar,
(halots, garlick, white pepper, Jamaica pepper,
long pepper, juniper berries and fait, boil it till
the garlick is tender, and the pickle will be
enough ; when it is quite cold pour it on your
fidi, with t little oil on the top ; fmall fidiare
done whole ; cover it clofe with a bladder.

To pickle Shrimps.

PICK the fined dirimps you can gtt^ and
put them into cold allegar and fait, put them
into little bottles> cork them clofe, and keep
them lor ufe.

E a. To

52 THE EXPERIENCED^

To pot red and black Moor-GAMe.

PLUCK and draw them*, and fca^fon thera
with pcppcr/cloYcsf^mace, ginger, aq^ nutmeg,
well beaten and fiftcd, with a. quantity of, fait
not to overcome the rpice€» roll a lumpxi^f but-
ter in the feafoning, and put it into the bpdy of
the fowls, rub the outfidc with feafoning, and
then put them into pots with the breaft down-
wards and cover them with, butter, lay a paper,
and then a pafte over them, and bake theni till
they are tender, then take them out* and lay
them' to drain, then put them into potting-pots
with the bfeaft upward, and take all the butter
they were baked in clean from the gravy and
pour upon them ; fill up the pots with clari-
fied butter, and keep them in a dry place.

CHAP. III.

J^bjtrvations on Roasting and Boiling.

WHEN you boil any kind of meat, parti-
cularly veal, it requires a great deal of
care and neatnefs : be fure your copper is very
clean and well tinned, fill it as full of foft water
as is neceflary^ duft your veal well with fine
flour, put it into your copper, fet it over a large
fire ; fome choofe to put in milk to make it
white, but I think it is better without: if your
water happens to be the lead hard it curdles

the

ENGLISH HOUSE-KEEPER. gS

the milky and gives- the veal a brown yellovsF
caft, and often hanga it lumps abgut the veal,
fo will oatmeal, but by dufting your veal, and
putting it into the WAter when cold, it prevents
die fouloefs of the water from hanging upon it ;
when the fcum begins to rife, tak^ it clear pff,
put on. your cover, let it boil in plenty of wgter
as flow as poflible, it will make yoiin Veal rife
and plump: a cook cannot be guilty .of a greater
errour than to let any fort of meat boil faft, it
hardens the outiide before the inHde is warm,
and difcolours it, efpeciaDy v^al; for indaqce,
a leg of veal of twelve pounds weight will rc-
qbire three hours and aphalf boiling, the flower
it boils the whiter and plumper it will be; when
you boil mutton or beef, obferve to dredge them
well with flour before you puc them into the
kettle of cold water, keep it covered, and take
off the fcum ; mutton or beef do not require fo
much boiling, nor is it fo great a fault if they
are a little (hort, but veal, pork, or lamb, are
not fo wholefome if they are not boiled enough ;
a leg of pork will require half an hour more
boiling than a leg of veal of the fame weighty
when you boil beef or mutton, you may, allow
an hour for every four pounds weight; it is the
beft way to put, in your meat when the water ia
cold, it gets warm to the heart before the out-
fide grows hard, a leg of lamb of four pounds
weight will require an hour and a half boiling.

WHEN you roaft any kind of meat, it is a
very good way to put a little fait and water in

E 3 your

U *rHE EXPERIENCED

your dripping'-ptii^ baile your meat a Ultlc with
if, let it dry, theii duft it well with flour, hu£b9
it with frefii buttor» it will make vour meat a.
better colour j ob£:rve always to nave a brifk
clear iire, it will prevent your meat from dazing
and the froth from falling, keep it a good dif-*^
tanco from the fire, if the meat is- fcorefaed the
Outfido is hard, and prevents the heat from pew
netrating into the meat, and will appear enougii
before it be little more than half dcme. Timen
diftance, bailing often, and a clear fire, is the
beft method I can prefcribe for roafting meat to
perfedion ; when the fteam draws near the fire,
it is a fign of its being enough, butyoo will bfS
the beft judge of that from the time you put it
down. Be careful^ when you roaft any kind of
wild fowl to keep a clear brifk fire, road: them
a light brown» but not too much : it is a great
fault to roaft them till the gravy runs out of
them, it take? off the fine flavour.-— Tfflne
fowls require more rpafling, they are a long
time before they are hot through, and mud b^
eftjen baAed to keep up a flrong froth, it makes
them rife better, and a. finer polour.— ^Piga
and geefe ihould b^ roafled before % good fircj^
and turned quick,'«—r— Hares and rabbits re-
quire time and care, to fee the ends are rGaf^e4
enough, when they are half roafled, cut the
neck fkin, and let out the blood, or when they
are cut up they often appear bloody ^t the
oeck.

n

ENGLISH H0USE.KEEP2R. 55

To raajl a Pig*

STICK ydtkr pig jtift above the breaft-bonc,
tun your knife to the heart, when it is dead
put it ia cold water for a few minutes, then rua
it over with a little refin beat exceeding fine, or
its own blood, put your pig into a pail of fcald-
ing water half a minute^ take it out, lay it on
a clean table, pull off the hair as quick as pofli-
ble^ if it does not come clean off put it in again,
wisen yoir have got it all clean off waih >it in
w^arm water, then in two or three cold waters,
for fesLt the refin ihould tade ; take off the four
feet at the firft joint, make a dit down the bel-
ly> tak« out all the entrails, put the liver, heart,
and lights to the pettitoes, wafh it well out of
cold water^ dry it exceedingly well with a cloth,
hang it up, and when you roafll it, put in a little
ihred fage, a tea fpfonful of black pepper, two
of fait, and a cruft of brown bread, fpit your
pig, and fevv'it up; lay it down to a briik clear
fire, with a pig-plate hking in the middle of the
fire^ When your pig is warm, put a lump of
butter in a cloth, rub your pig often with it
while it i« roafling; a large one will take an
hour and an half: v^hen your pig if a fine brown,
and the fieam draws near the fire, take a clean
cloth, rub your pig quite dry, then rub it well
with a little cold butter, it will help to crifp it;
then take a (harp knife, cut ofiF the head, and
uke off the colLr, then take off the ears and
jaw-bone, fplit the jaw in two, when you have
cut the pig down the back, which muft be
done before you draw the fpit out| then lay your

£ 4 pig

56 THE EXPE;RIENCEP

pig back to back on your difh, and the jaw on
each fide, the ears on each fhoulder, aad the
coHar at the fhoulder, and pour in your fauce,
and ferve it up i garnifli with a cruft gf brown
bread grated.

To make Sauce for a Pia.

■ CHOP the brains a little, then pu^ in a teg-
cupful of'white gravy with the gravy that runs
but of the pig, a little bit of anchovy, mix near
hU'lf a pound of butter, with as mych flour as
will thicken the gravy, a (lice of lemon, a fpoon-r
ful of white wine, a little caper liquor and fait,
fhake it over the fire, and pour it into your
difh; fome like currants, boil a few and fend
them in a tea faucer with a glafs of currant jelly
in the middle of it. '

A fecond way to make Pig Sauce.

CUT all the out0dc off a pentfy loaf^ then
cut it into very thin flices, put it into a faucepan
o£ cold water, :with an onion, a fe^v pepper
corns, and a little fajt, boil it tintil it be a fine
pulp, then beat it well, put in a quarter of a
pound of butter, and t^o fpoonfuls of thick

cream, make it hot, and put it into a t^afpti.

\

' To drefs a Pig's Pettitoes.

TAKE up the heart, liver, and lights, when
they have boiled ten minutes, and (hrcd them
pretty fmall, but let the feet boil till they are
pretty tender, then take them out and fplit

thcmr

* • - ^

f

ENGIylSH HOUSE-KEEPER. 57

them ; thicken your gravy with flour and but^
tcr^ put in your mincemeat, a flice of lemon, a
(poonful of white wine, a little fait, and boil it
a little; beat the yolk of an egg, add to it two
fpoonfuls of good cream, and a little grated
nutmeg, put in your pettitoes, fhake it over
the fire, but do not let it boil; lay fippets round
your di(h, pour in your mincemeat, lay the
feet over them the fkin fide up, and fend them
to the table.

■To boil a Goose with Onion Sauce.

TAKE) your goofe ready drefled, finge it and
pour over it a quart of boiling milk, let it lio
in it all night, then take it out and dry it ex-
ceeding well with a cloth, feafon it with pepper
and fait, chop fmall a large onion, a handful pf
fage leaves, put them into your goofe, few it
up at the neck and vent, hang it up by the legs
till the next day^ then put it into a pan of cold
water, cover it clofc, ^nd let it boil flowly one
hour.

7(7 Jlew Goose Giblets.

CUT your pinions in two, the neck in four
pieces, flice the gizzard, clean it well, (lew
them in two quarts of water, or mutton broth,
with a bundle of fweet herbs, one anchovy,
a few pepper corns, three or four cloves, a
ipoonful of catchup^ and an onion i when the
giblets are tender, put in a fpoonful of good
cream, thicken it with flour and butter, fervc
them up in a foup difh, and lay fippets round it«

To

L

^ THE EXPERIENCED

7a roafi u Green

WHEN your goofe is ready drefled^ put in
a good lump of butter, fpit it, lay it down«
iingc it well, dufl it with flour, bafte it well
with fre(h butter, bade it three or fouf different
times with cold butter, it will make the flefh
rife better than if you was to bade it out of tho
dripping-pan ; if it is a large one it will take
three quarters of an hour to roaft it ; when you
think it is enough, dredge it with flour,< bade it
till it is a iinc froth, and your goofe a nice
brown, snd difli it up with a little broWn pv^y
under it: garniih with a cruft cA b^ead grated
round the edge of your <iidi^

7f7 fMki^huz^for a Green Goose.

TAKE fome melted butter, put in a fpoonful
of the juice of forrcl, a little fugar, a few cod-
Jed goofe berries, pour it into your fauce-boats^
and fend it hot to the table,.

T!o roafi a Stubble Goose*

CHOP a few fage leaves, and two oniont
very fine, mix them with a good lump of but-
ter, a tea fpoonful of pepper, and two of fait,
nut it in your goofe, then fpit it and lay it down,
iinge it well, duft it with flour; when it is
thoroughly hot bafte it withfrefti butter : if it
be a large one it will require an hour and a half
before a good clear fire; when it is enough,
dredge and bafte it, pull out the fpit, and pour
in aliUlc boiling water.

ENGLISH HOUSE-KEEPER. 59

Ta make SavceJov a Gooss.

I* ARE,, core, and flicc your apples, put
them in z faacepan with as much water as
will Recp them from burning, fct them over a
very flow fire, keep them clofe covered till they
are all of a pulp, then put in a lamp of butter^
and fugar ta your taftc, beat them well and fend
them to the table in a china bafon.

To foi/DtrcKs with OwroN Sauce.

SCALD and draw your ducksi put them in
warm water for a few minutes, then take them
outy put them in an earthen pot, pour over
them a pint of boiling milk, let them lie in it
two or diree hours ; when you take them out
drei^e them well with flour, put them in a
popper of cold water, put on your cover, let
them boil flqwly twenty minuteSf then take
thcfli out, and fmother them with onion fauce*

To maie Onion Saucb*

BOIL eight or ten large onions, change the
water two. or three times while they are boiling;
when enough chop them on a board to keep
them from growing a bad colour, put them ia
a faucepan with a quarter of a pound of butter,
two fpoonfuls of thick cream, boil it a little^
gnd pour it over the ducks«

To roqfi Ducks.

. -WHEN you have killed and drawn your
^i^ciis, ihred one onion^ and a few iage leaves,

put

6o - THE EXPERIENCED .

put them into your ducks with pepper and fait,
Ipit, finge, and doft them with flour, baftc
them with butter ; if your fire be very hot they
wiir be roafted in twenty rpinutes, the quicker
they arc roafted the better they eat; jufl: before
you draw them, duft them with flour, and
baile them with butter, put them on a di{h,
bave ready your gravy made of the gizzards and
piiiions, a large blade of mace, a few pepper
corns, a fpoonful of catchup, the fame of
browning, a tea fpoonful of lempn pickle, and
one onion, flrain it, pour it on vour di(h, and
fend onion fauce in a bo^t,

To boil a Turkey 'w/i6 Oyster Sauce,

l^ET your turkey have no meat the day be*.-
fore you kill it, when you are going to kill it
give it a fpoonful of allegar, it will make it
white and eat tender; when you have killed it
hang it up by the legs for four or five days at
leaft; when you have plucked it draw it at the
rump, if you can take the breaft-bone out
nicely it will look much better, cut oflf the legs,
put the end of the thighs into the body of the
turkey, fkewer them down, and tie them with
a ftring, cutoflfthe head and neck, then grate a
penny loaf, chop a fcore or more of oyfters fine,
rtireda little lemon peel, nutmeg, pepper, and
fait to your palate, mix it up into a light force-
meat with a quarter of a pound of butter, a
fpoonful or two of cream, and three eggs, ftuflf
the craw with it, and make the reft into balls
and boil ^hem ; few up the turkey, dredge it

4 well

t

I

ENGLISH HOETSE-KEEPER. 6x

well with flour, put. it into a ketricof cold wa-
ter, cover ir, and fet it over the fire; when the
fcum begins to rife take it off, put on your
cover, let it boil very flowly for half an hour,
then take off your kettle, and keep it.clofe
covered, if it be of a middle iizc let it ft and
half an hour iii the hot v^ater, the ileam being
kept in will (lew it enough, make it rife, keep
the fkin whole; tender,, and very white ; when
you difti it up, pour over it a little of your oyftcr
fauce, lay your balls round it, and ferve it up
with the reft of your fauce in a boat : garhilh
with lemon and barberries. — N. B. Obfervc to
fet on your turkey in time, that it may ftew as
above : it is the bcft way I ever found to boiI
one to perfedUon : when you are going to difti it
up, kt it over the iire to make it quite hot.

To make SAvcEjhr a Turkey.

AS you open your oyfters, put a pint into a
bafon, wafti them out of their liquor, and put
them in another bafon : when the liquor is fet-
tled, pour it clean off into a faucepan, with a
little white gravy, a tea fpoonful of lemon
pickle, thicken it with flour and a^ood lump
of butter, boil it three or four minutes, put in a
fpoonful of good thick cream, put in your
oyfters, keep ftiaking them over the Are till
they are quite hot, but do not let them boil^ it
will make them hard and look little.

Afecondway to make SAVCzJor a Turkey.

CUT a fcrag end of a neck of veal in pieces,
put them in a faucepan, with two or three

blades

]

ii ITHE EXPERlENCEli

l>lade$ of mace, one anchovy, a few fttcks or
celery, a little Cfayan and fak, a glaft of whi^
wine, a fpoonful of lef!aon pickle, a lea fpoonfol
of mulbroofn powder or catchup, a quart of
tvater, put On your cover, and let it.boil until it
, be reduced to a pint, ftrain it, and thicken it
with a quarter of a poUnd of butter roUed in
iiour, boil it a little^ put in a fpoonful of iSback
.cream, and pout it over the turkey^

7(? w^/» Turkey.

WHEK you have drefled your turkey as
before, trufs its head down to the legs, thtA
make your forcenaeat, take the crumbs of a
penny loaf, a quarter of a pound of beef £uet
ihred fine, a little faufage meat, or veal fcraped
and pounded exceeding fine, nutmeg, f^^U
and fait to your palate, mix it up lightly with
three eggs, fluff the craw with it, fpit it, and
lay it down a good diftance from the fire, keep it
clear and brifK, iinge, duft, and bafte it fcveral
times with cold butter, it makes the froth
ftronger than bailing it with the hot out of the
dripping-pan, and makes the turkey rife better :
when it is enough, froth it up as before, dilh it
up, pour on your difti the fame gravy as for the
boiled turkey, only put in browning inftead of
cream i garaiih with lemon and pickles, and
ferve it up ; if it be a middle fize it will re<*
quire one hour and a quarter reading.

To make Sauce for a TukkeV.

CUT the crufts off a penny loaf, cut the reft
in thin Aices, put it in cold water, with a few

pepper

ENGLISH HOtJSE-KlEEPEK; 6§

pepper corns, a little fait aad ooion» boil it till
the bread is quitp foft, th^n beat it well, put in
a quarter of a pound of butter, two fpoonfuls
of thick creaai> and put it into a bafbn.

To 6oi/ Fowls.

WHEN you have plucked your fowls, dra\^
them at the rumpt cut pfF the head, neck, and
legs, take the breaft-bone very carefully out,
ikewer them with the end of their leg^ in the
body, tie them round with a Aring, finge, and
duft thc;n) well with flour* put them in a kettle
of cold water, cover it clofe, fet it on the Hre»
when the fcum begins to rife take it off, put
on your cover, and let them boil very ilowly
twenty minutes, take them off, cover them clofe,
and the heat of the water will (lew them enough
in half an hour j it keeps the ikin whole, and
they will be both whiter and plumper than if
they had boiled faft ; when you take them up^
drain them, pour over them white fauce> or
melted butter.

To make White SAVci^Jor Fowls.

TAKE a fcrag of veal, the necks of the
fowls, or any bits of mutton or veal you have^
put them in a fauce-pan, with a blade or two of
mace, a few black pepper corns, one anchovy^
s head of celery, a bunch of fwcet herbs, a dice
of the end of a lemon, put in a quart of water,
cover it clofe^ let it boil till it is reduced to half
a pint, drain it, and thicken it with a quarter
of a pound of butter, mixed with flour, boil it

five

64 THE EXPEklENCEti

five or fix minutes, put in two fpooftfuls of
pickled mufhrooms, raix the yolks of two eggs
with a tea cupful of good cream and a little
nutmeg, put in your fauce, keep fhaking it
over the iire, but do not let it boih /

To roaft large Fowls*

TAKE yoiir fowls when they are ready
drefled, put them down to a good fire, finge,
duft> and baftethem well with butter, they will
be near an hour in roafting, make a gravy of
the necks and gizzards, drain it, put in a fpoon-
ful of browning j when you difli them up, pour
the gravy into thediih/ ferve them up with egg
iauce \n a boat.

7i make Egg Sauce.

BOIL two eggs hard, half chop the whites,
then^ put in the yolks, chop them both toge-
ther, but notJi^ery fine, put them into a quarteir
of a pound of good melted butter, and put it
in a boat.

^0 boil young Chickens.
•

PUT your chickens in fcalding water, as
foon as the feathers will flip off take them out»
or it will make the (kin hard and break, when
you have drawn them lay them in fkimmed milk
for two hours, then trufs them with their heads
•on their wings, finge and duft them well with
flour, put them in cold water, cover them clofe^
fct them over a very flow fire, take ofl^ the fcum,
let them boil flowly for five or fix minutes, take

them

ENGLISH HOUSE-KEEPER. 6$

them off the fire, keep them clofc covered ia
the wSter for half an hour, it will ftew them
enough, and make them both white and plump ;
when you are going to di(h them, fet them
over the fire to make them hot, drain them,
pour over them white fauce made the fame way
as for the boiled fowls.

To roaft young Chickens.

WHEN you roaft young chickens, pluck
them very carefully, draw them, only cut off
the claws, trufs them^ and put them down to a
good fire, finge, duft, and baftcthcm with but-
ter ; they will take a quarter of an hour roaft-
ing, then froth them up, lay them on your di(h,
pour butter and parfley in the difh^ and ferve
them up hot.

?Vr^^ Pheasants or Partridges.

WHEN you roaft pheafants or partridges*
keep them at a good diftance from the fire, duft
them, and bafte them often with frefli butter ;
if your fire is good, half an hour will roaft them ;
put a little gravy in the di(h, made of a fcrag
of mutton, a fpoonful of catchup, the fame of
browning, and a tea fpoonful of lemon pickle,
ftrain it, difli them up, with bread fauce, in a
bafon, made the fame way as for the boiled tur-
key. N. B. When the pheafant is roafted,

ftick feathers on the tail before you fend it to
the table.

To

i6 THE EXPERIENCED

ro^ Ruffs anJKt^s.

THESE birds I never met with but ije^ Lin-
Colnfhirc ^ the bed way is to feed ihem with
white bread boiled in milk, they mufl have fe-
parate pots, for twg will not eat out of one,
they will be fat in eight or ten days i when you
kill them, flip the ikin pif the head and neck
with the feathers on^ then pluck jinddraw the«i ;
when yoi} road them, put them a good diftancQ
from tne fire, if the fire be gopd they will ta^kc
about twelve minutes, when they are roafted
flip the fkin on again with the feathers on, fen4
them up >yi'th gravy under theoi, made the famo
as for the pheaifant, and bread iauce itx a baat^
and crifp crumbs of bread round the edge of the
difh.

To roajl Woodcocks or Snipes*

PLUCK them, but do not draw them, put
them on a fmall fpit, duft and bafle them well
with butter^ toaft a few dices of a penny loaf»
ut them on a clean plate, and fet it under the
irds while they are roafling, if the fire be good
they will take about ten minutes roafling ; when
you draw them lay them upon the toa^s on th^
di(h i pour melted butter round them, and ferve
them up.

\

To roafi Wild Ducks or Teal.

WHEN your ducks are ready drcfled, put in
fhem a imafl onion, pepper, falt^ and a fpoon-
jful of red wine, if the fire be good they will

rqall

J

El^JGLISH HOUSE-KEEPER. f^f

roaft in twenty minutes, make gravy of the
necks and gizzards, a fpoonful of red wine, half
an anchovy, a blade or two of mace, aflicc of
an end of a lemon, one onion, and a little Chyaa
pepper, boil it till it is wafted to half a pint,
ftrain it through a hair fieve, pgt in a fpoonful
of browning, pour it on your ducks, fervc them
up with onion fauce in a boat : garniih yottr difli
with rafpings of bread.

«

21? ^<?/7PlGE ON $•

SCALD your pigeons, draw them, take the
craw clean out, wafh them in feveral waters^
cut ofF the pinions, turn the legs under the
wings, dredge them, and put them in foft cold
vC^ater, boil them very flowly a quarter of an hour,
di(h them up, pour over them good melted but-
ter, Uy round them a little brocoli in bunches^
and fend butter avd parfley in a boat*

1l$ r$aji Pigeons.

WHEN you have dreffed your pigeons, as be-
fore, roll a good lumpot butter in chopped par«
fley, with pepper and falt^ put in your pi-
geons, fpit, duftt and bafte them ; if the Are
he good they will be roafted in twenty minutes ;
when they are enough lay round them bunches
of afparagus, with parfley and butter for faace«

TV roaji Lakks.

PUT a dozen of larks on a fkcwer, tie it to
the fpit at both ends, dredge and bafte them»
let them roaft ten minutes, take the crumbs of a

Fa half-

68 THE EXPERIENCED

half-penny loaf, \yith a piece of butter the fizc
of a walnut, put it in a toffing pan, and (hake it
over a gentle fire till they are a light brown, lay
them betwixt your birds, and pour over them a
little melted butter*

Ji^^/V Rabbits.

WHEN you have cafed your rabbits, (kewer
them with their heads ftraight up, the fore-legs
brought down, and the hind-legs ftraight, boil
them three quarters of an hour at leaft, then
fmother them with onion fauce, made the fame
as for boiled ducks, pull out the jaw bones, ftick
them in their eyes, put a fprig of myrtle or bar-
berries in their mouth^s, and ferve them up.

jTa r^^ Rabbits.

WHEN you have cafed your rabits, (kewer
their heads with their mouths upon their backs,
flick their fore-legs into their ribs, fkewer the
hind-legs double, then make a pudding for them
of the crumbs of half a penny loaf, a little par-
fley, fweet marjoram, thyme, and lemon peel,
all (hred fine, nutmeg, pepper and fait to youc
tafle, mix them up into a light ftuiiing, with a
quarter of a pound of butter, a little good cream,
and two eggs, put it into the belly, and few them
up, dredge, and bafte them well with bqtter,
roaft them near an hour, ferve them up with par-
fley and butter far Ikuce, chop the livers and lay
them in lumps round the edge of your difh.

2*

ENGLISH HOUSE-KEEPER. -^

t

J

• • t

SKEWER your hare with the head

one fhoulder, the fore le^s ftuck into the rib$,

the hind-legs double, make your pudding of the

crumb of a penny loaf, a quarter of a pound

of beef marrow or fuet, and a quarter of -« pound

of butter, (hred the liver, a fprig or two of

ivinter favory, a Iktle lemon peel^ one inchoyyt

a little Chyan pepper, half a nutmeg-grated, mix

them up in a light forcemeat, with a glafs of red

wine, and two eggs, put it in the belly of your

hare, few it up, put a quart of good milk in

your dripping pan, bafte your hare with it till it

is reduced to half a gill, then daft and bafte it

well with butter, if it be a large one, it will

require an hour and a half roafting.

•

To boil a Tongue.

IF your tongue be a dry one, fteep it in water
all night,, then boil, it three hours, if you would
have it ^t hot, ftick it with cloves, rub it over
with the yolk, of an egg, ftrew over it bread
crumbs, bafte it with butter^ fet it before the fire
till it is a light brown; when you difh it up,
pour a little* brown gravy, ^or red wine fauce>
mixed thc/ame way as for yeniibn, lay dices of

currant jelly roufid it, -r^N. R. If it be a

pickled one, pnly wafh it out of ,water.

To boil a Ham.

STEEP your ham all night in water, then
boil iti if it be of a middle iize» it will take

F 2 thret

V

fo / THE EXPERIENCED

three hours boiling, and a fmall one two hours
and a half; whee you take it tip^ pull off the
ikin, and rub it all over with an egg^ flrew on
Iffead crumbs, bafte it with butter, let it to the
firfc till it be a light brown ; if it be to eat hot,
;^rhifli with carrots and fcrvc it up.

' Td roajt i? Haunch ^/^Venison.

WHEN, you have fpitted your venifon, lay
tiver it ft large fheet of paper, then a thin com«-
Imbt) pafte with another paper.over it, tieit well
toitcep the paile froth falling, if it be a large one
it will take four hours roafjting ; when it is
jsnougk cake off" the paper and pade, duft it well
"with fidar, and bafte it with butter ; when it is
a light brown, diih it up with brown gravy in
your di(h, or currant jelly fauce> and fend iome
in a boat.

ToiroilBztF Steaks.

CUT your fteaks off a rump of beef about
half an inch thick, let your fire be clear, rab
your girdiron well with beef fuet, when it is
Jhot lay them on, let them broil until they be^a
to brown, turn them, and, when the other lide
is brown, lay them on a hot difh, with a ilice of
butter betwixt every fteak; fprinkle a little pep«
per and fait over them, let them Aand two or
three minutes, then ilice a (halot (as thin as po£-^
i]ble) into a fpoonful of water, lay on your ftcaks
again^ keep turning them till they are enough^
put them on your difhf pour the ihalot and
water amongft them^ and fend them to the table.

I

J

ENGLISH HOUSE.KEEPER. 71
A 'oery go$d v>ay to fry Beep Steaks..

■

CUT your fteak^ as for broiling, put them
into a ftew-pan with a flood lump of butter, fet
them over a very flow fire, keep turning them
till the butter is become a thick white gravy,
pour it into a bafon, and pour more butter to
them ; when they are almoft enough, pour all
the gravy into your bafon, and put more butter
into your pan, fry them a light brown over a
quick fire, take them out of the pan, put then!
in a hot pewter difhi flice a fhalot among them,
put a little in your gravy that was drawn from
them, and pour it hot upon them: I think this
is the bed vrzy of drefiing beef fieaks«. Half ^
pound of butter will drefs a large difh.

^0 drefs Beef Steaks a common way.

FRY your fleaks In butter a good brown,
then put in half a pint of water, an onion fliced,
a fpoonful of walnut catchtip, a little capet
liv^uor, pepper and fait, cover them clofe with
a difh, and kt them flew gently ; when they
are enough, thicken the gravy with flour and
butter and fcrve them up.

7o broil Mutton Steaks.

CUT your flcaks half an inch thick, when
your gridiron is hot i ub it with frefh fuet, lay
on your fleaks, keep turning them as quick as
pofTible, if you do not take great care the fat that
drops from the fteak will fmoke them ; when
they are enough, put them into a hot difh, tub

F 4 them

72 ^ THE EXPERIENCED

them well with butter, flice a (halot very thin
into, a fpoonful of water, pour it on them with
a fpcontul of mufhroom catchup and falt^ ferve |
thcni up hot.

T^? ^m/ Pork Steaks.

OBSERVE the fame as for the mutton (leaks^
only pork requires more broihng ; when they
are enough, put in a little good gravy; a little
fage rubbed very fine ftrewed over them gives
them ^ fine tafte.

^0 bafl) Beef.

CUT your beef in very thin flices, take a
little of your gravy that runs from it, put it into
a tolling pan with a tea Ipoonful of lemon pickle,
a large one of walnut catchup, the fame of
browning, flice a (halot in, and put it over the
fire; when it boils put in your beef; (hake it
over the fire till it is quite hot, the gravy is not
to be thickened, (lice in a fmall pickle cucum-
ber ; garnifti with fcrappcd horfe-radifh or pick-
led gnions.

I

7i?^^7/2^ Venison.

CUT youi^venifon in thin (liees, put a large
glafs of red wine into a to(fing pan, a fpoonful
of mu(hroom catchup, the fame of browning,
an onion (luck with cloves, and half an anchovy
chopped fmall; when it boils, put inyourveni-
JTon, let it boil three* or four minutes, pour it
into a foup di(h, and lay round it currant j^Hy^
or red cabbage.

' ENGLISH HOUSE-KEEPE^R. 73

To hajh MtJTTONt

CUT your mutton in dices, put a pint of
gravy or brbth into a toffing pan^ with one
fpOonful of mufhropm catchup, and one of
browning, flice in an onion, a little pepper and
fait, put it over the fire, and thicken it with
flour and butter; when it boils put in your mut«
ton, keep (haking it till it is thoroughly hot^
put it in a foup diih and ferve it up.

7i haJh Veal.

CUT your veal in thin round ilices, the fizc
of a half crown, put them into a fauce pan, with
a little gravy and lemon peel cut exceeding fine,
a tea fpoonful of lemon pickle, put it over the
fire^and thicken it with flour and butter; when
it boils put in your veal, juft before you di£h it
up put in a fpoonful of cream, lay fippets round
your diih and ferve it up.

*

Tb warm up Scotch Collops.

WHEN you have any Scotch coUops left,
put them into a ftone jar till you want them,
then put the jar into a pail of boiling water, let
it fland till your coUops are quite hot, then pour
them into a di(h, lay over them a few broiled
bits of bacon, and they will eat as well as freih
ones.

To mince Veal*

CUT your veal in flices, then cut it in little
fc^uare bits, but do not chop it,put it into a fauce-

pan

'

74 THb EXPERIENCfiD

pan with two or three fpoonfuls of gravy, a flice
of lemon, a little pepper and fait, a good lump
of butter rolled in flour, a tea fpoonful of lemon
pickle, and a large fpoonful of cream; keep
ihaking it over the fire till it boils, but do not4et
it boil above a tninute, if you do it will make
your veal eat hard: put fippets round your diih
and ferve it up.

To ba/baTviLYiKY.

TAKE off the leg«> cut the thighs in two

{)teces, cut off the pinions and brcaft in pretty
afge pieces, take oft the Ikin or it will give the
gravy a grcafy tafte, put it into a ftew-pan, with
a pint of gravy, a tea fpoonful of lemon pii:kle^
a nice of the end of a lemon, and a little beaten
xnace; boil your turkey fix or feven minutes (if
you boil it any Ibnger it will make ithard) then
put it pn your difli, thicken your gravy with
liour and butter, mix the yolks of two eggs
with a fpoonful of thi^k cream, put it in your
gravy, fhakeit over your fire till it is quite hot,
but do not let it boiU ftrain it, and pour it over
y6«4J^turkey : lay fippets round, ferve it up, an4
garniih with lemon or parfley*

Ti Aajh Fowls.

CUT up your fowl as for eating, put it in a
tofiing pan, with half a pint of gravy, a tea
fpoonlul of lemon pickle, a little muihroom
catchup, a flice of lemon, thicken it with flour
and butter; juft before you difh it; up put in a

* Ipoonful

I

EJIGLISH HOUSE-KEEFER. 75

fpoonfal of go^ creaim j lay fippeu roond jfour
diib and fenrc it up*

A nice loay to drefs a Cold Fowl.

PEEL off all the /kin, and pull the fleOi off
the bones in as large pieces as yoa can, then
dredge it with a little flour, and fry it a nice
brown in butter, tol^ It up in rich gravy^ well
fealoned, and thicken it with a piece of butter
rolled in flour : jufl before you fend it up fqueeze
in the juLe of a lemoA.

7i? bajh a Woobcoctc, or pARTklboi.

CUT your woodcock up %% fnt ea^ing^ work
the entrails very fine with the back of a fpoon>
mix it with a fpoonful of red wine, the fjitnt of
water, half a fpoonful of allcgar, cut an onion ia
ilices and pull it into rings^ roll a little butter in
fiour, put them all in your toffingx pan, -find
(hake it over tht fire till it boilM, then put in your
woodcock, and when it is thoroughly hot, lay
it in your cli(h with fippets round it, drain the
fauce over the woodcock, and lay on the onioa
in rings ; it is a pretty corner difti for dinner or
fupper.

To baJh a WitD Duck.

CUT up your duck as for eating, put it iit
a tofling pan, with a fpoonful of good gravy^
the fanie of red wine, a little of your onioa
iauce, or an onion iliced exceeding thin 1 when
it has boiled two or three minutes, lay the duck

in

7f ' THE EICPERIEITCED

in jo\xr^i(hp pour the gravy over it, it muft not
be thickened, you may add a; tea rpoonful of
caper liquor, era little brownings

• *

T*o bajh a Hake,

Cut your hare in fmall pieces, if you have
jany of the pudding left, rub it fmall, put to it a
large glaTs of red v^ine, the fame quantity of
i^atef , half an anchovy chopped fm^H, an oaion
jftuck with four clovp5* a quarter of a pound of
butter rolled in flour, fhake them all together
over a flow fire, till your hare is thoroughly
hot, it is a bad cuftom to let any kind of ha(h
boil longer (it makes the meat eat hard)
fend your hare to the table in a deep difli, lay
fippets round it^ but take out the onion^ ap^
i!erve it up.

To boil CabbagE;.

CUT o^the outiide leaves, and cut it in quar^-
ters, pick it well, and wa(h it clean, boil it in
a large quantity of water, with plenty of fait in
it I when it is tender, and a fine light green, lay
\X on a fieve to drain, but don't fqueeze it, if you
do,^ it will take off the flavour ; have ready fome
very rich melted butter, or chop it with cold
butter. — Greens muft be boiled the fame way.

To boil a COLLYFLOWER.

WASH and clean your collyflower, boil it
in plenty of milk and water (but no fait) till
it be tender ; when you difli it up, lay greens
tinder it; pour over it good melted butter, and
fend it up hot.

To

ENGJUSe HpUSE-KEEPER. 77

To boil Brocoli in Imitation of Asparagus*

TAKE the fide (hoots of brocoli, ftrip off the
leaves, and with a pen-koife tabe off all the out-
rind up to the heads, tie thena in bunches, and
put them in fait and water, have ready ^ pan
of boiling water, with a handful of fait in it, boil
them ten minutes; then lay them in bunches,
and pour over them good melted butter^

To Jiew Spinage.

WASH your fpinage well' in ieveral waters,
put it in a cullendar, have ready a large par> of
Doiling water, with a handful of fait, put it in^
let it boil two minutes, it will take off the
ftrong earthy tafle, then put it into a fieve,
fqueeze it well, put a quarter of a pound of but-^
ter into a toQing pan, put in your fpinage, keep
turning and chopping it with a knife until it be
quite dry and green, lay it upon a plate, prefs it
with another, cut it in the ihape of fippets or
diamonds, pour round it very rich melted butter,
it will eat exceeding mild, and quite ai different
tafte from the common way.

*

To ioil Artichokes.

IF they are young ones, leave about an inch of
the ftalks, put them in a ftrong fait and water for
an hour or two, then put them in a pan of cold
water, fet them over the fire, but do not cover
them, it will takeoff their colour; when you difli
them yp, put rich melted butjter, in fmall cups
or pots, like rabbits, put them in the diih with
your artichokes, and fend them vp.

To

78 THE EXPERIENCED

Tc boil Asparagus.

SCRAPE jrcmr afparagus, tie them in fmall
bunches, boil them in a large pan of water with
fait in it ; before you di{h them up toall fome
flfceaof white bread, and dip them in the boil*
ing water, lay the afparagus on your toaAs^
pour on them very rich melted butter^ and ferva
them up hot.

?p ^^i7 French Beans*

CUT the tTiA\ of your beans off, then cut
them nant--ways, put them in a ftrong fait and
water, as you do them, let them ftand an hour,
boil them in a hrge quantity of water with a
handful of fait in it, they will be a fine green;
when you di(h them up, pour on them melted
butter^ and fend them up*

To boil Windsor Beans.

BOIL them in a good quantity of fait and
water^ boil and chop fome pariley^ put it in
good melted butter ; ferve them up with bacon
in the middle if you choofe it.

To ^// Green Pease.

SHELL your peafe juft before you want
them, put them into boiling water^ with a lit-
tle fait and a lump of loaf fugar, when they
begin to dent in the middle they are enough,
ftrain them in a fieve, put a good lump of i>ut»
ter into a mug, give your peafe a make, put

3 them

i

ENGLISH HCoSb-KhiiPER. 79

them on a difli, and fend them to the tabic. —
Boil a fprig of mint in another water, chop it
fine, and lay it in lumps round the edge of your
difK.

To ioi/PAKsm?s.

WASH your parfnip3 very well, boil them
till they are foft, then take off the fkin, beat
them in a bowl with a little fait, put to them a
little cream and a lump of butter, put them in
atoffing pan, and let them boil till they are like
alight cuftard pudding, put them on a plate,
and fend them to the table.

CHAP IV.
Okfirvations on Made Dishes.

BE careful the toiling pan Is well tinned,
quite clean, and not gritty, and put every
ingredient into your white fauce, and have it of *
a proper thicknefs, and well boiled, before you
pat in eggs and cream, for they will not add
much to the thicknefs, nor ftir them with a
fpQOO after they are in, nor fet your pan on the
fire, for it will gather at the bottom and be in
lumps, but hold your pan a good height from
the ux% and keep (haking the pan round one
way, it will keep the fauce from curdling, and
be fure you do not let it boil ; it is the belt way
to take up your meat, collops, or hafh, or any

other

1

8o THE EXPERIENCED

other kind of di{h you are making with a fi(h
ilice, and ftrain your fauce upon it, for it is
almoil impofllble to prevent little bits of meat
from mixing with the fauce, and by this mea<i'
thod the fauce will look clear.

In the brown made diQies take fpecial care no
fat is on the top of the gravy, but fkim it clean
. o£P, and th^t it be of a fine brown, and taile of
no one thing in particular; if you ufe any wine
put it in fome time before your difli is ready,
to take off the rawnefs, for nothing can give a
made di(h a more difagreeable tafte than raw
wine, or frefli anchovy : when you ufe frycd
forcemeat balls, put them on a iieve to drain the
fat from them, and never let them boif in your
fauce, it will give them a greafy look, and foften ,
the 'balls; the beft way is to put them in after
your meat is difhed up.

You may ufe pickled mushrooms, artichoke
bottoms, morels, truffles, and forcemeat balls
in almoft every made difh, and in feveral yoa
may ufe a roll of forcemeat inftead of balls, as
in the porcupine breaft of veal, and where yon
can ufe it, it is much handfomer than bdlls,
efpecially in a mock turtle, collared or ragooed
breaft of veal, or any large made di(h.

To make Lemon Pickle.

TAKE two dozen of lemons, grate off the
out-rinds very thin, cut them in four quarters^
but leave the bottoms whole, rub on therqi
equally half a pound of bay fait, and fpread
them on a large pewter difh, put them in a
cool oven, or let them dry gradually by theiirc

5 till

ENGLISH HOUSE-KEEPER. «f

till all the juice is dried intd the peels, then piiC
them into a pitcher well glazed j with one
Ounce of mace, half an ounce of cloves beat fine,
one ounce of nutmeg cut in thin dices, four
ounces of garlick peeled, half a pint of muf-
tard feed bruifed a little^ and tied in stmuflinL
bagj pour two quarts of boiling white wine
vinegar upon them, clofe the pitcher well up;
and let it ftand five or fix days by the fire ; (hake
it well up every, day^ then tie it up and let it
ftand for three months to take off the bitter;
when you bottle it ; put the pickle and lemon
in a hair fieve, prefs them well to get out the
liquor, and let it ftand till another day^ then
pour off the fine and bottle it ; let the other ftand
three or four days and it will refine itfelf, pour
it off and bottle it^ let it ftand again and bottle
it» till the whole is refined : it may be put inL
any white fauce, and will not hurt the colour i
it is very good for fifh fauce and mad6 difties^
a tea fpoonful is enough for white^ and two
for brown fauce for a fowl ; it is a moft ufeful
pickle and gives a pleafant flavour : be fure yoti
put it in before you thicken the fauce, or put
any cream in^ left the ftiarpnefs make it curdle;

Browning for Made Dish£$«

BEAT fmall four ounces of treble refined
fogar, put it in a clean iron frying pan, with
one ounce of butter^ fet it over a clear fire,
tbix it very well together all the time ; when
it begins to be frothy, the fugar is difiblving^
bold it higher over the fire^ have ready a pint

G of

$i: THE EXPERIENCED

of red wine ; when the fugar and butter Is o/
a deep brown, pour in a little of the wine, fti?
it well together, then add more wine, and keep
fiirring it all the time; put in half an ounce of
Jamaica pepper, fix cloves, four Ihalots peeled^
two or three blades of mjxctj three fpoonfuls of
mulhroomcatchup^ a little fait, the out-rifids of
one lemon, boil them (lowly for ten minutes,,
pour it into a bafon, when cold take off the
icum very clean, and bottle it for ufe«

To drefs a Mock. Turtle.

TAKE the largeft calf s head you can ^ttj.
with the ikin on, put it in fcalding water till '
you find the hair will come off, clean it well,
and wafh. it in warm water, and boil it three
q,uartcr^ of an hour, then take it out of the
water and flit it down the face, cut off all the.
meat along with the fkin as clean from the bone
as you can, and be careful you do not break the
ears off, lay it on a flat di£b,, and fluff the cars
withforcemciat, and tie them round with cloths,,
t^ke the eyes out, and pick all the reft of the
meat clean from the bones,, put it in a tofling
pan, with the niceft and fatteft part of another
calf's, head, without the flcin on, boiled as long
as the above, and three quarts of veal gravy,,
-^y the ikin in the pan on the meat with the flelh.
fide up, cover the. pan clofe, and let it flew over
a moderate fire one hour, then put in three
fweetbrcads fryed a light brown, one ouncQ o£
morels, the fame of truffles, five artichoke bot^
toms boiled^, ooc. anchovy, booed aad chopped

imall^

J

E146LISH HOUSE-KEEPER. 83

finally a tea fpoonful of Chyan pepper, a little
(alt, half a lemon, three pints of Madeira wne^
two meat fpoonfuls of mufhroom catchup, one
of lemon pickle^ half a pint of mufhroomst.
and let them ftew (lowly half an hour longer^
and thicken it with flour and butter; have ready
the yolks of four eggs boiled hard, and the
brains of both heads boiled, cut the brains the
fize of nutmegs, and make a rich forcemeat.,
and fpread it on the caul of a leg of veal, roll
it up and boil it in a cloth one bour ; when
boiled, cut it in three parts, the middle largefl:^
then take up the meat into the diOi, and lay
the head over it with the fktn fide up, and put
the largeft piece of forcemeat between the ears,
and make the top of the ears to meet round
it) (this is called the crowiv of the turtle) lay
the other dices of the forcemeat oppofite to each
bther at the narrow end, and lay a few of the
truffles^ morels, brains, mufhrooms, eggs, and
artichoke bottoms upon the face^nd round it,
ftrain the gravy boiling hot upon it, be as
quick in difhing it up as poflible, for it foon
goes cold.

Mock Turtle afecondway,

DRESS the hair 0/ a calf s bead as before,
boil it half an hour, when boiled cut it in pieces
half an inch thick, and one inch and a hair long,
put it into a (lew pan, with two quarts of veal
gravy, and fait to your tafte ; let it ftew one
hour, then put in a pint of Madeira wine, half
a tea fpoonful of Chyan pepper, truffles and

G a morels

84 THE fiXPERIEl^CED

tnorels one ounce each, three or four artichoke
bottoms boiled and cut in quarters ; when the
meat begins to look clear^ and the gravy ftrong,
put in half a lemon, and thicken it with flour
and butter* fry a few forcemeat balls, beat four
yolks of hard boiled eggs in a mortar very finc^
with a lump of butter, and make them into balls
the fize of pigeons eggs ; put the fordemeat balls
and eggs in after you have diQied it up,

N. B. A lump of butter put in the water
makes the artichoke bottoms boil white and
fooner.

4

To make an Artificial Turtle*

SCALD a calf's head, cut it in pieces one
inch thick, two broad, and four long, parboil
a falnion's liver, cut it in ten or twelve pieces,
feafon the whole with beaten mace, fait, and
Chyan, put them into a well-lined copper diftr,
with a pint ^nd half of gravy made of veal,
fix anchovies, a blade of mace, and a fprig of
fwect marjoram (your gravy mufl: be very good)
a pint of Madeira wine, the juice of foi^r or
five lemons ftrained from the feeds, the yolks of
ten or twelve eggs boiled hard, and about three
dozen of forcemeat balls, made as the receipt
dir.efts; let it ftew gently about an hour, al-
ways keep it clofe covered, and ftir in a lump
of butter the fize of an orange, with* a tea
fpoonful of fine flour rolled in it, and let it ftew
full two hours longer: if you perceive it wants
addition of feafoning, &c. add to it a few mi-
nutes before you. fcrve it up, which ijiuft be in

a ibup

ENGLISH HOUSE. KEEPER, 85

a'ibup difh or tureen, with the yolks and flices
of Icnnon on the top ; take care to ikim oiF the
fat before you difh it up,

T!o make Forcemeat for an ArtificialTurtl**

TAKE a pound of the fat of a loin of veal,
the fame of lean, with fix boned anchovies^ beat
them fine in a marble mortar, feafon with mace,
Chyan, fait, a little (hred parfley, fweet mar-^
joram, fome juice of lemon, and three or four
fpoenfuls of Madeira wine, mix thefe well to«-
gether, and make it into little balls, duil them
with a little fine flour, and put them into your
difh to Aew about half an hour before you fervc
it up; the green fkin of a falmon's head is a
very great addition to your turtle; boil it a little,
thenftew it among the rcll of the other things.

^0 make a Calf's Head Hajb^

I CLEAN your calf's head exceeding well,
^nd boil it a quarter of an hour ; when it is cold
cut the nieat intj thin broad flices, and put it
into a toffing pan, with two quarts of gravy \
and when it has ftewed three quarters of an hour,
add to it one anchovy, a little beaten mace, and
Chyan to your tafte, two te^ fpoonfuls of lemon
pickle, two meat fpoonfuls of walnut catchup,
half an ounce of truffles and morels, a fliceor two
of lemon, a bundle of fweer herbs, and a glafi
of white wine, mix a quarter of a pound of
butter with flour, and put it in a few minutes
before the head is enough ; take your brains and
put them into hot water, it will make them (kin

G 3 fooucr.

I

T

,86 THE EXPERIENCED

fooner, and beat them fine in a bafon, then ad4
to them two eggs, one fpoonful of flour, a bit of
lemon peel ftired fine, chop fmall a little par-
fley, thyme, and fage, beat them very well to-

f ether, ftrew in a little pepper and fait, thcij
rop them in little cakes into a panful of boil-
ing hog's lard, and fry them a light brown, then
lay them on a fieve to drain ; take your hafl^
put of xhe pan with a fiih (lice, and lay it on your
difli, andflrain your gravy orer it. Jay upon it a
few muihrooms, forcemeat balls, the yolks of
four eggs boiled hard, and the brain •^calces ;
^[arniOi with lemon and pickles*

It is proper for a top or fidp di(h«

• »

^0 JrefsitCAhfs H^AD the bejt way.

TAKE a calf's head with the Ikin on, and
fcald off all the hair and clean it very well^ cut
it in two, take out the brains, boil the head very
white and tender, take one part quite off the
bone, and cut it into nice pieces with the tongue,
dredge it with a little flour, and let it ftew on a
How fire for about half an hour iit riph white
gravy made of veal, mutton, and a piece of
bacon, feafoned with pepper, fa}t, onicm, an4
a very little mace % it mud be drained off before
the haih is put iiv it, thicken it with a little
butter rolled in flour : th? other part of the
head'muft be taken off in one whole piece, fluff
it with nice forcemeat, and roll it like a collar,^
tnd ftew it tender in gravy, then put it in the
middle of the di(h, and the ha(h all round, gar«*
nifli it with forcemeat balls, fried oyfters^, and

4 the

ENGLISH HOUSE. KEEPER. «7

fht brains made into little cakes dipped in rich
butter and fried« You may add wine, morels,
traiRes, or what you pleafe to make it good and
rich..

ToJreJs tf Calf*s Head Surprise.

DRESS off the hair of a large calf's head
as directed in the mock turtle, tnen take a fliarp
pointed knife and raife off the (kin, with as
much of the meat from the bones as you pofli-
biy can get, that it may appear like a whole head
when it is fluffed, and be careful you do not cut
the ikin in holes, then fcrape a pound of fat
bacon, the crunib of two penny loaves, grate
a fmall nutmeg with fait, Chyan vpepper, and
Ihrcd lemon peel to your tafte, the yolks of fix
eggs well beat, mix all up into a rich forcemeat,
put a little into the ears and ftuff the head with
the remainder, have ready a deep narrow pot
that it will juft go in, with two quarts of water,
half a pint of white wine, two fpoonfuls of
lemon pickle, the fame of walnut and mufh-*
room catchup, one anchovy, a blade or two of
mace, a bundle of fweet herbs, a little fait and
Chyan pepper, lay a coarfe pafte over it to keep
ia the fleam ; and fet it in a very quick oven
two hours and a half, when you take it out lay
your head in a foup difh, fkim the fat clean off
the gravy, and flrain it through a hair fieve into
a touing pan» thicken jt wi^h a lump of butter
rolled in flour ; when it has boiled a few mi-
nutes, put in the yolk of fix eggs well beat,

aqd mixed vvith half a pint of cream, but do not
•* • . .i.e.' • *^^ • ' -

G 4 let

THE EXPERIENCED

et it boil, it will curdle the eggs ; you muf|
have ready boiled a few forcemeat balls, half an
ounce of trufRes and morels, it would make the
gravy too dark a colour to flew them in it i pour
your gravy over your head, and garnifli withthc
trufHes, morels, forcemeat balls, mufhrootns,

and barberrieg, and fcrvc it up. — ^ ^This is a

handfonie tpp diih at a fmall expence,

Ho grill a Calf's Head,

WASH your calf's head clean and boil it al-;
moft enough, then tak^ it up arid hafli one half,
the other half rub over with the yolk of an egg.
a little pepper and fait, ftrew over it bread
crumbs, parfley chopped fmall, and a little
grated lemon peel, fet it before the fire and keep
bailing it all the time tp make the froth rife %
when it is a fine light browii, diih vip your haih,
and lay the grilled fide upon it,

Blanch your tongue, flit it down the middle,
and lay it on a foup plate: flcin the brains, boil
them with a little fiige and parfley ; chop them
fine, and mix them with forne melted butter,
and a fpoonful of cream, make them hot, and
pour (hem over the tongue, fervc them up, an(J
they are fauce fqr the head#

X9 collar a Calf's Head,

TAKE a calf's head with the fkin on and
fcald it, clean it well,* then bone it, feafon it
ivith pepper, fait, cloves, mace, and a little
ginger, all ground very fine, take fomc cochi-
ileal, diflblve it in fome water, rub it on the

mfide

• 4 *tt

ENGLISH HOUSE.KEEPER. 89

iafide of the head with a little bay fait and ai
large handful, of chopped parflcy, roll it up
light in a cloth, and boil it till you think it i9
enough in a pickle made of all forts of fwciet
herbs, fpiccs, and fome red wine, then unroll
the cloth and roll it tight again, and put weights
upon it as it lies in the pickle to prefs it clof^
till it is cold, then boil fome bran and water
with fome bay and common fait, ftrain it ofF,
and, when they are both cold put it in the head,
and let it lie three or foar days before you ufe it*

To maie a Porcupine of a Breast of Vzal^

BONE the fined and largeft breaft of veal
you can get, rub it over with the yolks of two
pggs, fpread it on a table, lay over it a little
bapon cut as thin as poffible, a handful of parfley
ihrcd fine, the yolks of five hard boiled egg?
chopped fmall, a little lemon peel cut fine, nutr
meg, pepper, and fait to your tafte, and the
crumb of a penny loaf fteeped in cream, roll
th? bread clofe, and fkewer it up, then cut fat
bacon and tjie leai> of ham that has been a little
boiled, or it wjll turp the veal red, and pickled
cucumbers about two inches long to anfwer the
pther lardings^ and lard it in rows, fird ham,
then bacon, (hen cucumbers, till you have
larded it all over ^he veal; put it in a deep
earthen pot, with a pjnt of water, and cover it
and fet it in a flow oven two hours ; when it
comes from the oven fkim the fat ofi^, and drain
the gravy through a fievc into a dew-pan, put
in a giafs of white wine^ a little lemon pickle

I and

90 THE EXPERIENCED

and caper liqucr, a fpoonful of mufhroom catch"*
up, thicken it with a little butter^ rolled id flour,
lay your porcupine on the diih, and pour it hot
upon It, cut a roll of for^cemeat in four flices,
lay one at each end and the other at the fides ;
have ready your fweetbread cut in flices.and
fried, lay them round it with a few muihrooms.
It is a grand bottom di^ when g»me is not to
be had.

N. B. Make the forcemeat of a few chopped
oyfters^ the crumbs of a penny loaf, half a pound
of beef fuct (hred fine, and the yolks of four
eggs, mix them well together with nutmeg,
ifhyan pepper, and fait to your palate, fpread it
on a veal caul, and roll it up clofc like a collared
eel, bind it in a cloth and boil it one hour.

To ragoo a Breast of Veal.

HALF roaft a breaft of veal, then boiic it
and put it in a tofiing pan, with a quart of veal
gravy, one ounce of morels, the fame of truffles,
Hew it till tender, and juft before you thicken
the gravy, put in a few oyfters, pickled muihw
rooms, and pickled cucumbers, cut in fmal|
fquare pieces, the yolks of four eggs boiled
hard, cut your fweetbread in dices, and fry it ^
light brown, difli up your veal and pour the
gravy hot over it, lay your fweetbread round,
morels, trufRes, and eggs upon it:. garnish witH
pickled barberries i this is proper for either top
or fide for dinner, or bottom for fupper.

Ta

J

ENGLISH HGU5E-KEEPER. gg^

To collar a Bkea$t of Veal.

Take the fined; bread of veal^ bone it, and
rub it over with the yolks of two eggs* and d;rew
over it fome cruqoibs of bread, a little grated
lemon, a little pepper and fait, a handful of
chopped parfley, roll it up tight and bind it
hard with twine, wrap it in a cloth, and boil it
one hour and a half, then take it up to cool,
when a little cold take off the cloth, and clip
oflF the twine carefully, left you open the veal,
cut it in five ilices, lay them on a difh with the
{weetbread boiled and cut in thin flicea and laid
round them, with ten or twelve forcemeat balls;
pour over your white fauce, and garnifh with
barberries or green pickles.

The white fauce muft be made thus: — Take
a pint of good veal gravy, «put to it a fpoonful
of lemon pickle, half an anchovy, a tea fpoon-
ful of mufhroom powder, or a few pickled mufh-
rooms, give it a gentle boil; then put in half a
pint of cream, the yolks of two eggs beat fine,
ihake it over the fire after the eggs and cream is
in, bat do not let it boil, it will curdle the cream«
It is proper for a top di(h at night, or a fide
difh for dinner,

A 6oiJed Breast of Veal.

SKEWER your breaft of veal, that it will
lie flat in the difh, boil it one hour (if a large
one an hour and a quarter) make a white fauec
as before-mentioned for the collared one, pour
it oVer, apd garnidi it with pickles^

92 THE EXPERIENCED

>?Neck ofVis^AL Cutlets.

CUT a neck of veal into cutlets, fry them a
fine brown, then put them into a toffing pan, and
ftcw them till tender in a quart of good gravy,
then add one fpoohful of browning, the fame
of catchup, fome fried forcemeat balls, a fc\y
truffles, morels, and pickled muflirooms, a lit-^
tic fait, and Chyan pepper, thicken your gravy '
with flour and butter, let it. boil a few minutes,
lay your cutlets in fhe difh, with the top of the
ribs in the middle, pour your f^uce over them,
lay your balls, morels, truffles, and mufhrooms
ever the cutlets, and fend them up.

ji Neck of Veal a -la-royal.

CUT off the fcragrcnd and part of the chioe^
bone to make it lie flat in the di(b, then chop a
few mufhrooms, flialots, a little parfley and
thyme, all very fine, with pepper and fait, cut
middle-fi^ed lards of bacon, and roll them in
the herbs, &c. and lard the lean part of the neck»
put it in a ftcw-pan with fqme lean bacon or
fliank of ham, and the ohine-bone ^nd fcrag cut
in pieces, with three or four carrots, onions, a
head of celery, and a little beaten mace, pour
in as much water as willcover.the pan very clofe,
and let it ftew flowly for two or three hours, till
tender, then ftrain half a pint of the liquor out
of the pan through a fine fieve, fet it over a ftove,
and let It boil, keep (lirring it till it is dry at the
bottonij and of a good brown; be fure you do not
let it burn, then add more of the liquor ftrained

free

r

ENGLISH HOUSE-KEEPER. 9^

feee from fat, and keep ftirring it till it becomes
a fine thick brown glaze, then take the veal out
of the ftew-pan, and wipe it clean, and put the
larded iide down upon the glaze, fet it over a
gentle fire five or fix minutes to take the glaze,
then lay it in the di{h with the glazed fide up»
9nd put into the fame ftew-pan as much flour as
vrill lie on a fix-pence, fi:ir it about well, and
add fome of the braize liquor, if any left; let
it boil till it is of a proper thicknefs, ftrain it
and pour it in the bottom of the difh, fqueeze
in a little juice of lemon and ferve it up.

Bombarded Y^A^..

CUT the bone nicely out of a fillet, make 4
forcemeat of the crumbs of a penny loaf, half ai
poand of fat bacon fcraped, a little lemon peel
or lemon thyme, parfley, two or three fprigs o£
fweet marjoram, one anchovy, chop them all
very well, grate a little nutmeg, Chyan pep-
per and fait to your palate, mix all up together
with egg and a little cream, and fill up the place*
where the bone came out with the forcemeat,
then cut the fillet acrofs, in cuts about one inch
from another all round the fillet, fill one niclc
with forcemeat, a fecond with boiling fpinage,
that is boiled and well fqueezed, a third with
bread crumbs, chopped oyfters, and beef mar-
row, then forcemeat, and fill them up as above
all round the fillet, wrap the caul clofe round it,
and put it in a deep pot with a pint of water,
make a coarfe padc to lay 9ver it, to keep the
9vcn from giving it a fiery tafte ; when it comes

out

^ THE K^XtEftlENCfid

OQtof the oven, (kirn off the fat and put tii€
gravy in a (lew-pan^ with a fpoonful of lemon
pickle, and another of mufliroom catchup» two^
of browning, half an ounce of morels, and trof^
Sjtif five boiled artichoke bottoms cut in quar«
tttBp thicken the fauce with flour an4 butter^
give it a gentle boil> and pour it upon the veal
into your difh.

To make a Frycando of Veal.

CUT fteaks half an inch thick, and fix inchea
long, oat of the thick part of a leg of veal,
lard them with fmall cardoons, and duft them
with flour, put tfiem before the fire to broil a
fine' brown, then put them into a large toffing
pan with a quart of good «gravy and let it fte w
half an hour, then put in two tea-fpoonfuls of
lemon picklcj a meat fpoonful of walnut catch-
upt.the fame of browning, a dice of lemon, a
little anchovy and Chyan, a few morels and
truffles ; when your fricandos are tender, take
them up, and thicken your gravy with flourand
butter, ftrain it, place your fricandos in the
di(h, pour your gravy on them : garniih with
lemons and barberries. You may lay round them
forceibeat balls fried, or forcemeat rolled in a
veal caul, and yolks of eggs boiled hard.

To make Veal Olives.

CUT the thick part of a leg of veal in thin
llices, flatten them with the broad fide of a
cl&ver^ rob them over with the yolk of an rgg^

ftrew

ENGLISH HOUSE-KEEPER: 95

ftrcw over every piece a very thin flice of bacon^
ftrew over them a few bread crumbs, . a little
lemon pee], and parOey chopped fmall, pepper,
falt» and nutmeg, roll them up clofe and {kewet
them tight, then rub them wHh the yolk of
eggs, and roll them in bread crumbs and par^*
(ley chopped fmall, p;ut them into a tin drip-^
ping*pan to bake or try them; then take a pi&t
of good gravy, add to it a fpoonful of lemon
pickle, the fame of walnut catchup, and one of
browning, a little anchovy and Chyan pepper,
thicken it with flour and butter, ferve them up
with forcemeat balls, and ftrain the gravy hot
upon them : garniih with pickles, and flrewt
o?er them a few pickled mu(hrooms. — Yoo
may dreis veal cutlets the fame way, but not
foil them.

To make Veal Olives afecond JFaj.

CUT large collops of a fillet of veal, and
back them very well with the back of a knife,
fpread forcemeat very thin over every one, roll
them up and roafl them, or bake them in an
oven, make a ragoo of oyfters and fweet-^ breads
diced, a few morels and muflirooms, and lay
them in the difh with the rolls of veal; if you
have oyfters enough, chop and mix feme with
the forcemeat, it makes it much better ; force-
meat balls 190k very pretty round them; there
muft be nice brown gravy in the diib, an they
muft be fent up hot»^

r$

.r^

96 THE EXl^ERIEiSfCED

To drejs Scotch Collops nvbite.

CUT them ofF the thick part of a leg of veal,
the fize and thicknefs of a crown piece, put i
lump of butter into a tofling pan, and fet it ovei'
a flow fire or it will difcolour your collops \ be-
fore the pan is hot lay the collops in, and kcepf
turning them over till you fee the butter is turned
to thick white gravy j p;it your collops and
gravy in a pot, and fet them upon the hearth/
to keep warm, put cold butter again into your
pan every time you fill it, and fry them as above,
and fo continue till you have finiftied; when you
have fried them pour your gravy from them into
your pan, with a tea fpoonful of lemon pickle,
mufhroom catchup, caper liquor, beaten mace,
Chyan pepper, and fait, thicken with flour and
butter, when* it has boiled five minutes, put in
the yolks of two eggs well beat and mixed, with
a tea-cupful of rich cream; keep fhaking your
pan over the fire till your gravy looks of a find
thicknefs, then put in your collops and (hake
them, when they are quite hot, put them on:
your dilh with forcemeat balls, ftreW over them
pickled muflirooms ; garnifli with barberries
and kidney^^beans.

Tlo dtefs Scotch Collops brown*

GUT your collops the fam« way as the white
ones, but brown your butter before you lay irf
your collops, fry them over a quick fire, (bake
and turn them, and keep them on a fine frotJi :
when they arc a light brown, put them into a

pol

ENGLISH HOUSE-KEEPER. 97

pot, and fry them as the white ones ; when yoa
have fried ihem all brown, pour all the gravy
from them into a clean tofiing-pan, with half la
pint of gravy made of the bones and bits you
cut the collops ofE^ two tea fpoonfuls of lemon
pickle, a large one of catchup, the fame of
browniAg, half an ounce of morels, half a le«
mon, a little anchovy, Chyan, and fait to your
tafte, thicken it with flour and butter, let it
boil five or fixminutes, then put in your col*
lops, and (hake them over the nre; if they boil
it will make them hard ; when they have iim*
mcred a little, take them out with an egg fpoon,
and lay them on your difh^ ftrain your gravy
and pour it hot on them^ lay over them force-
meat balls, and little flices of bacon curled
round a fkewer and boiled, throw a few mu(h«
rooms over : garnifli with lemon and barberries,
and fcrvc them up.

To dre/s Scotch Collops the French Way.

TAKE a leg of veal, and cut your collops
pretty thick, five or fix inches long, and three
inches broad, rub them over with the yolk of
^ ^£g» pu^ pepper and fait, and grate a little
natmeg on them, and a little (hred parfley ; lay
them on an earthen diih, and fet them before
the fire, bafte them with butter,, and let them
be a fine brown, then turn them on the other
fide,and rub them as above,bafte and brown them
the fame way ; when they ve thoroughly enough,
make a good brown gravy with truffles and .mo-
rels, di(h up your collops, lay truffles and morels,

H and

98 THE EXPERIENCED

and the ycllks of hard boiled eggs over them i
garnifh with criip pariley and lemon.

Sweet -^Breads a-Ia-daub.

TAKE three of the largeftand fineft fwect-
breads you can get, put .them in a fauce pan of
boiling water for five minutes, then take them
out, and when they are cold lard them with a
row down the middle^ wi^ very little pieces of
bacon, then a row on each fide with lemon peel
cut the fize of wheat draw ; then a row on each
fide of pickled cucumbers, cut very fine, put
them in a tofling pan, with good veal gravy, a
little juice of lemon, a fpoonful of lo-owniag,
flew them gently a quarter of an hour; a little
before they are ready thicken them with flour
and butter, difh them up and pour the gravy
over, lay round them buncJfaes of boiled celery,
or oyfler patties : garnifh with ftewed fpinage,
green coloured parfley, flick a bunch of barber-
ries in the middle of each fwect-bread.— — It
is a pretty corner difh for either dinner or
fupper.

Forced Sweet-Breads.

PUT three fweet- breads in boiling water five
ininutes, beat the yolk of an egg a little, and
rub it over them with a feather, ftrew on bread
crumbs, lemon peel, and parfley fhred very fine,
nutmeg, fait, and pepper to your palate, fct
them before the fire to brown, and add to them
a little veal gravy, put a little mufhroom pow-
der, caper liquor, or juice of lemon and brown-
ing, tiiicken it with Hour and butter, boil it a
little, and pour it in your difh, lay in your

fwcct-

f

ENGLISH HOUSE-KEEPER, 99

fi^reet-breads, and lay over them lemon peel iii
tings, cut like ftraws : garnifh with pickles.

To/rica^e Sweet-Breads brown.

SCALD three fweet-breads, when cold cut ^ '
them in ilices the thickncfs of a crown piece, dip
them in batter, and fry them in frefh butter a
nice brown, make a gravy for them as the^Haft,
ftew your fweet-breads flowly in the gravy eight
or tcij minutes, lay them on your difh, and pour
the gravy over them : garniHi with lemon or
barberries.

^ofricajfee Sweet-Breads white.

SCALD and (lice the fweet-breads as before,
pot them in a toiling pan, with a pint of veal
gravy, a fpoonful of white wine, the fame of
muihroom catchup, a little beaten mace, ftew
them a quarter of an hour, thicken your gravy
with flour and butter a little before they are
enough ; when you are going to di(h them up,
mix the yolk of an egg with a tea-cupful of thick
cream, and a little grated nutmeg, put it into
your toffing pan, and (hake it well over the fire,
but do not let it boil, lay your fweet-breads on
your di(h, and pour your fauce over them : gar-
niih with pickled red beet-root and kidney-
beans.

^0 ragoo Sweet-Breads.

RUB them over with the yolk of an egg,
ftrew over them bread crumbs and parfley, thyme

H z and

ica THE EXPERIBNGBD

and fweet marjoram (bred fian^l, and pepper
and fait, make a roll of forcemeat like a fweet^i
bread, and put it in a veal caul, and road thent
in a Dutch oven^ take fome brown gravy, and
put to it a little lemon pickle, muAiroom catch-
Op, and the end of a lemon, boil the gravy, and
when the fwect-breads are enoirgh, lay them in
a difh, with a forcemeat in the mtddlct^ take
the ifiid of the lemon out, and pour the gravy
into the difh and ferve them up.

^ojiew a Fillet of Veal.

TAKE a fillet of a cow calf, ftufFit well
under the elder,' at the bqne and quite through
to the (hank, put it in the oven with a pint, of
water under it, till it is a fine brown, then put
it in a ftcw-pan with three pints of gravy, ftew
it tender, put in a few morels, truffles, a tea
fpoonful of lemon pickle, a large one of brown-
ing, and one of catchup, and a little Chyan pep-
per, thicken with a lump of butter rolled in
flour, difli up your veal, ftrain your gravy over,
lay round forcemeat balls : garnifh with pickles
and lemon. ^

7<? r/fgoo a Fillet of Veal.

LARD your fillet andbalf roaft it, then put
it in a tolling pan, with two quarts of g;ood
gravy, cover it clofc and let it ftew till tender;
then add one fpoonfql of white* wine, one of
browning, one of catchup, a tea fpoonful of
lemon pickle, a little caper liquor, half an ounce

of

%

/

ENGLISH HOUSE-KEEPER. loi

t|f morels, thicken with flour and butter, hy
coimd it a few yolks «f eggs.

jigood Way to drefi a Midcalf.

TAKE a ealf 's heart, fluff it with good
forcemeat, and {end it to the oven in an earthen
difli with a little water under it, lay butter over
it, and dredge it with flour, boil half the liver
and all -thc^ig^ts together half an hour, then
chop them fmall, and put them in a toffrng pan
with a pint of gravy, one fpoonful of lemon
pickle and one of catchup; fqueez^ in half a le-
mon, pepper and fait, thicken with a good piece
«f butter rolled in flour ; when you difti it up,
pour the minced meat in the bottom, and have
ready fried a fine brown the other half of the
iiver cut in thin dices, and little bits of bacon^
fet the heart in the middle, and lay the liver and
bacon over the minced meat^ and ferve it up«

^0 difgtdfe a Leg of Veal.

LARD the top fide of a leg of veal in rows
with bacon^ and ftuflT it well with forcemeat
made of oyilers^ then put it into a large fauce-
pan with as much water as will cover it, put on
a clofe lid to keep in the Aeam, ftew it genily
till quite tender, then take it up and boil down
ihc gravy in the^jan to a quart, fkim off^ the fat
and add half a lemon, a fpoonful of mulhroom
catchup^ a little lemon pickle, the crumbs of
half a penny loaf grated exceeding fine, boil it
in your gravy till it looks thick, then add half
a pint of oyilers^ if not thick enough^ roll a

H 3 lump

lo:j THE EXPERIENCED

lump of butter in flour and put it in, with half
a pint of good cream, and the yoJk« of three
eggs, (hake your fauce over the fire, but do not
let it boil a^er the eggs are in left it.curdle ; put
your veal in a deep diflb, and pour the faucQ over
it : garnifli with crifpcd parfley and fried oyfters^

^ It is an excellent difli for the top of a

large table,

HaRICO ^ J NECKg/'MuTTON.

' CUT the bcft end of a neck of mutton into
chops, in fingle ribs, flatten them, and fry them
a light brown, then put them. into a large fauce^
pan with two quarts of water, a large carrot cut
m.flicesi cut at the edge like wheels; when
they have ftewed a quarter of an hour, put in
two turnips cut in fquare dices, the white part
pf a head of celery, a few heads of afparagus,
two cabbage lettuces fried, and Chyan to your,
tafte, boil them all together till they are tender,
the gravy is not to be thickened ; put it into a
tureen, or foup difli. It is proper for a top difli,

T0 irefs a Neck of Mutton to eat like

Venison,

CUT a large neck before the fhoulder is
taken ofl^, broader than ufual, and the iiap of
the ihoiilder with it, to make it look handfomer ;
ftick your neck all over in little holes with a
^arp penknife, and pour a bottle of red wine
upon it, and let it lie in the wine four or five
days, turn and rub it three or foui times a day,
th^O take it out^and han^ it up for. three days in

5 ' ^J^«

ENGLISH HOUSE-KEEPER. 103

die open air out of the fun, and dry it often
with a cloth to keep it from muftiog ; when you
roaft it bafte it with the wine it was ileeped in
if any left, if not, fre(h wine, put white paper
three or four folds to keep in the fat, roaft it
thoroughly, and then take off the fkin, and
froth it nicely, and ferve it up.

To make French Steaks of a Neck -of

Mutton.

LET your mutton • be very good and large,
and cut off moft part of the fat of the neck, and
then cut the fteaks two inches thick, make a
large hole through the middle of the flefhy part
of every fteak with a penknife, and ftufFit with
forcemeat made of bread crambs, beef fuet, €
little nutmeg, pepper and fait, mixed up with
the yolk of an egg ; when they are fluffed, wrap,
them in writing paper, and put them in a Dutch,
oven, fet them before the fire to broil, they willL
take near an hour, put a little brown gravy in
your difh, andierve them up in the paperjs. '-

A Shoulder of ^xjtto^ furprifed.

HALF boil a fhoulder, then put it in a tof-«
iifig-pan with two quarts of veal gravy, four
ounces of rice, a tea fpoonful of mu(hroom

Eowder, a little, beaten mace, and flew it one
our, or till the rice is enough, then take up
your mutton and keep it hot, put to the rice
half a pint of good cream, and a lump of butter
rolled in flour, fhake it well and* boil it a few
minutes i lay your mutton on the difh and pour

H 4 it

I04 THE EXPERIENCED

it over : garhiih with barberries, or pickles^ and
fend it up.

To drefs a Should.br of Muttoj^, calUd

Hen and Chickens.

HATlrF roaft a flipulder, then take It up, arid
cut ofF the blade a'tHhe firftjomt, and 'both the
flaps to make the blade round, fcore the blade»
round ini diamonds,.' throw a little pepper and
fait over it, and fet it'ih'a tin oven to bfoil, cut
the fl^ps and the meat off the fhankin thin flices
ihto the gravy that runs out of the mutton, and
putalittle^ood gravy to it, vy^ith tivo fpoonfuls
oi walnut catchup, one df browning, a little
Chyan pepper, and one or two (halots i when
your meat is tender, thicker it with. flour and
butter, piit your meat in the di(h with the^rayy,
and lay the blade on the top, broiled a dark
brown : gartti(h with green pickles^ and ferve
it up.

7i boil n Shoulder .^/^ Muttqn "Wifb

Onion Sauce.

PUT ydur fhoulder in when the water is
cold, when enough fmother it with ohion fabce,
made the fame as for boiled ducks.— You may
drefs a fhouldefof veal the fame way.

A Shoulder g^ Mutton tfW Celery

Sauce.

BOIL it as before till it is quite enough, pour
over it celery fauce, and fend it to the table, —

N. B.

i

EN&LIfrH HOUit-KEEPER. xas

N. B. The fauce — Wafl) and cl«an ton hekds o£
cdeiy, cut off the green tops, and take off the
outiide ftalks;^ cut them into thin bits, and ^oil
it in gravy till it is tender, thicken it with flour
and butter> and pour it over youf'^mntton, — A
/houlder of veal roafted with this fauce is very
good.

Mutton iebobed.

CUT a loin of mutton in four.pleces, take
^cffthefkin, and rub them with the yolk of an
<gg, ftrew over them a few breadcrumbs, ahd
a little fhred parfley, turn them 'round and fpit
them, roafl ^hemand keep bailing all the while
With fre(h butter, to make the froth rife ; wheti
they are enough, put a little brownrgravy umlert
andferve them up: garniih with pickles.

To grill a Breast ^ Muttow.

SCORE a breaft of mutton in diamonds^ and
rub it over with the yolk of an cgg^ then ftrew
onafewbred crimibs and ihred parfley, put it
in a Dutch oven to broil, bafte it with fre(h but*^
ter, pour in the di£h good caper fauce» and
ferve it up.

Split Leg g/* Mutton ^xr^ Onion Sauck.

SPLIT the leg from tlie (hank to the end*
ftick a fkewer in to keep the nick open, bafte it
with red wine till it is half roafted^ih^n take the
wine out of the dripping-pan, ihd piit to it one
anchovy, fet it over the nre till the anchovy is
di&lved^ rub the yolk of ahaklegg in a little

cold

3

io6 THE EXPERIEINCED

cold butter, mix it with the wine, and put it in
your fauce-boat, put good onion fauceover the
leg when it is rpafted, and fervc it up.

Ho force a Leg ^Mutton.

RAISE the fkin and take out the lean part of
the mutton, chop it exceeding fine, with ont
anchovy, fhred a bundle of fweet herbs, grate
a penny loaf, half a lemon, . nutmeg, pepper,
and fait to your tafte, make them into a- force-
meat, with three eggs and a large glafs of red
wine, fill up the fkin with the forcemeat, but
leave the bone and (hank in their place, and it
will appear like a whole leg, lay it on an earthen
di(h With a pint of red wine under it^ and iend
it to the oven ; it will take two hours arid a half;
when it comes out take off alLthe fat, ftrain the
gravy over the mutton, lay round it hard yolks
of eggs 'and pickled mufhrooms: garnifh with
pickles, and ferve it up*

T!o drefs Sheep's Rumps uwi/KiDl^EYs* •

BOIL fix (heaps' rumps in veal gravy, then
lard your kidneys with bacon, and let them be-
fore the fire in a tin oven ; when the rumps are
tender, rub them over^with the yolk of an eggj
a little Cbyan and grated iiutmeg^ikim the Mt
off the gravy, put it io a clean tolling pan, with
three qupces of boiled rice, a fpoontul of good
cream, a little muQirQOin povirder .or catchup,
thicken it with fiour.and butter, and give it a
gentle boil, fry ypur rumps a^light :brdw^ ; when
you difl> thcna up, Uy^the/n round on your rice,

fo

ENGLISft HOUSE-KEEPER. X07

(0 itfzt the Anall ends meet m the middle, and
lay a kidney between every rump , garnifli with
red cabbage or barberries^ and fervc it up. It
is a pretty fide or corner difh.

«

To drefs a Leg of Mutton to eat like

Venison,

GET the largeft and fatteft leg of mutton you,
can get, cut out Jikq a haunch of venifon j as fooa.
as it is killed, whilfl it is warm, it will eat the
tenderer, take out the bloody vein, ftick it in.
ieveral places in the under fide with a iharp*
pointed knife, pour over it a bottle of red wine,,
turn it in the wine four or five times a day for
fivodays, then dry it exceeding well with a clcaa
c}oth, hang it up in the air with the thick end
uppermofi for five days, dry it night and morn-
ing to keep it from being damp, or growing
mufty; when you roaft it, cover it witH paper,
and pafte as you do venifon i ferve it up with
>cnifor> fauce.— It wilLtake four hours roafting^

yi Basque of Mutton,

TAKE the caul of a leg of veal-, lay it in a
copper diih the fize of a fmall punch bowl, take
the lean of a leg of mutton, tnat has been kept
a week, chop it exceeding fmall, take half its
veight in beef marrow, the crumbs of a penny
loaf, the yolks of four eggs, two anchovies,
half a pint of red wine, the rind of half a lemon
grated, miic it jike fauceage-meat, and lay it ia
your caul in the infide of your difti, clofe up the
caul, and bake it in a (juick oven 5 when it comes

out

roS THE EXPERIENCED

cut lay your difh upfide*-down» and turn the
whole out, pour over it brojwn gravy, attd fend
it up with venifon fauce in a boat : garniih with
pickle.

Oxford John.

TAKE a flale leg of mutton, cut it in as thin
collcps as you poffibly can, take out all the fat
finews, 'feafon them with mace, pepper, and
iait, jdr^w among them a little fhred parfley,
thyme, and two or three fbalots, put a good
luinp of butter into a ftcw-pan; when it is hot
pat 'in all your collops, keep ftirring them with
a ^frdodett 'fpooh till they are thfee parts done,
theti add half a pint of gravy, a little juic§ of
lemon, thicker it a little with flour and butter^
kttlfem iimmer four or^five minutes, and they
will he<iuite^enough, if you let them boil, or
have them ready bcforfe you want them, they
wiUgjow'hard : fervc them up hot, with fried
brea;d cut in dices, over ancl rounii them.

Ito boil a Leg ^ Lamb and hoi^ fried.

CUT yoiir leg from the loin, boil the 4eg
three quarters of anhour, cut the loin in hand**
ibmc ftcaks, beat them with a cleaver, and fry
them'a*g6od browh, then ftew them a little in
ftrbhg gravy, put your leg on the difti, and lay
your fteaks round it, .pour on your gravy, lay
round lumps' of ftewed fpinage, tmd crifped par-
fley oh eVefy Aeak, fend it to the table with
godfebeffy (attCe in a boat.

To

ENGLISH HOUSE-KEEFER. 109

To force a Quarter g/* Lamb.

TAKE a hind quarter and cut off the fhank,

raife the thick part of the flefli from the bone,.

with a knifCt ftufF the place with white force-

mcatt and ftuff it under the kidney, hal^roaft

it, then put it in a toffing-pan, with a quart of

mutton gravy, cover it clofe up, and let it ftcw

gently : when it is enough take it up and lay it

on your di£h, fkim the fat off the gravy, and

ftrain it, then put in a glafs of Madeira wine,

one fpoonful of walnut catchup, two of browa-

' iDg, half a lemon, a little Chyan, half a pint of

oy^ers, thicken it with a little butter rolled in

flour, pour your gravy hot on your lamb and

fcrve it up. ,

^odrefs a Lamb's Head and Pitrtenamce.

SKIN the head and fplit it, take the black
part out of the eyes, then wa(h and clean it
exceeding well, lay it in warm water till it looks
white, wa(h and clean the purtenance, take off
the gall, and lay them in water, boil it half an
hour, then mince your heart, liver, and lights,
very fmall, put the mincemeat in a toffing-pan
with a quart of mutton gravy, a little catchup^
pepper and fait, half a lemon, thicken it with
flour and butter, a fpoonful of good cream, and
juft boil it up ; when your head is boiled, rub it
over with the yolk of an egg, ftrew over it bread
crumbs, a little fhred parfley, pepper and felt,
bafte it well with butteri and brown it before the

fire.

I.IO THE EXPERIENCED

fire, or with a ialamander, piit the purtenance
fin your di(h, and lay the head over it : garni^
with lemon or pickle, and fcrve it up.

T^ofricajfee Lamb Stones.

SKIN fix lamb ftones, or what quantity yeu
pleafii dip them in batter, and fry thetn in
hog's-lard a nice brown, have ready a little veal
gravy, thicken it with flour and butter, put in
a tea fpoonful of lemon pickle, a little mufli-
room catchup, a flice of lemon, a little grated
nutmeg, beat the yolk of an egg, and mix it
with two fpoonfuls of thick cream, put in your
gravy,, keep fhaking it over the fire till it looks
white and thick, then put in the lamb floi#s,
and give them afhake; when they are hot, difh
" them up, and lay round them boiled foremeat
balls.

9i7 roqfi a Pig in Imitation of Lamb.

LET your pig be k month or five weeks old^-
divide it down the middle, take off the (houlder,
and leave the refi: to the hind part, then take the
ikin off, draw fprigs of parfley all over the out-
fide, whurh muft be done by running a flcewcr
or larding pin, and flicking the flalk of the par*
fley in it; fpit it and roafl: it before a quick fire,-
dredge it and bafte it well with frefh butter, roafl
it a fine brov/n, and fend it up with a froth oa
it : garnifh with green parfley, it will cat and
look like fat lamb«— It is eat with fallad.

To

ENGLISH HOUSE-KEEPER, iii

^0 barbecue aViG.

DRESS a pig of ten weeks old as if it were
to be roaftcd, make a forcemeat of two ancho-
vies, fix fagc leaves, and the liver of the pig^
all chopped very fmall ; then put them into a
marble mortar, with the crumbs of half a penny
loaf, four ounces of butter,' half a tea fpoonful
of Chyan pepper, and half a pint of red wine,
beat them all together to a pafte, put it in your
pig's belly and few it up, lay your pig down at
a good diftance before a large brifk fire, finge it
well, put in your dripping-pan three bottles of
red wine, bafte it with the wine all the time it is
rolling, when it is half roafted, put under your
pig two penny loaves, if you have not wine*
enough, put in more, when your pig is near
eoough, take the loaves and fauce out of your
dripping-pan, put to the fauce one anchovy
chopped fmall, a bundle of fweet herbs, and half
a lemon, boil it a few minutes, then draw your,
pig, put a fmall lemon or apple in the pig's
mouth, and a loaf on each fide, ftrain your
fauce and pour it on them boiling hot, lay bar-
berries, and flices of lemon round it, and fend
it up whole to the table. — It is a grand bottom
difh. It will take four hours roafling.

^0 barbecue a Leg of Pork.

LAY down your leg to a good fire, put into
the dripping-pan two bottles of red wine, baftc
your pork with it all the time it is roafling, whea
it is enough, take up what is left in the pan, put

to

11* THE EXPERIENCED

to it two anchovjcs,theyoUcs of three eggs boiled
hard and pounded fine» with a quarter ofa pound
of hotter, and half a lcaioa» a bunch of fwcet
herbs, a tea fpoonful of lemon pickle> a fppon-
ful of catchup, and one of tarragon vin^ar, or,
^ littlp tarragon (hred fmall, boil; them a few
mimutes, then draw yourpprk, and cut the fkin,
dpwn from tlip bottom of the ihank in rows aa
iqch broad, raife cyery other row and roll it to
the ihdnk,{lrain your fauce and pour it on boiling
hot^ lay oyfler patties all round the pork, and.
fprig5 of green parflcy.

^0 J^nf ^ Chine of Pork,

TAKE a chine that has been hung about a
month, boil it half an hour, then take it up and
make holes in it all over the lean part, one inch
from, another, ftufF them betwixt the joints
with flircd parfley, rubitaH over with the yolk'
of eggs, ftrew over it bread crumbs, bafte it
and ^t it in a Dutch oven, when it is enough
lay round it boiled brocoli, br flewcd Ipiaage:
garni(h with parfley.

Taroafi a Ham or a Gammon of Bacon.

Half boil your ham or gamtnon, then take
off the (kin, dredge it with oatmeal fifted very
fine, bafte it with frefh butter, it v^rill make a
ftronger froth than cither flour or bread crumbs,
tbiQn rOaft it; when it is enough di(h it up and
pour brown gravy on your difh : garniih with
greeo parfley afi4 ^C^^O^ it to the table.

^

ENGLISH HOUSE-KEEPER. 113

To force the Infide of a Surloin £/* Beef.

SPIT your furloin, then cut off from them*
fide all the fkin and fat together^ and then t&ko
off all the flefh to the bpnes, chop the meat
very fine with a little beaten mace, two or three
fhalots^ one anchovy, half a pint of red wine»
a little pepper and falt» and put it on the boneg
again, lay your fat and ikin on again, and iflcewer
it clofe and paper it well, when roafted take off
the fat, and difli up the furloin, pour over it a
fauce made of a little red wine, a fhalot^ one
anchovy, two or three dices of horfe-radifh, and
fcrvc it up.

Ji irefs the Injtde of a cold Sualoin of Beef.

*

CUT out all the iniide (free from fat) of the
furloin in pieces as thick as your finger and about
two inches loog» dredze it with a little flour, and
fry it in nice butter of a light brown^ then drain
it, and tofs it up in rich gravy that has been well
feafoned, with pepper, fait, (halot^ and an an-
chovy; juft before you fend it up, add two fpoon-
fuh of vinegar taken from pickled capers ; gar-
nifh with fried oyfters, or what you pieafe<,

BouiLLiE Beef.

TAK^ the thick end of a brifkct of beef",
ut it into a kettle of water quite covered over,
et it boil faft for two hours, then keep ftewing
it clofe by the fire for fix hours more, and as the
water waftes fill up the kettle, put in with the
beef fome turnips cut in little ballsi carrots, and

I fome

f,

-p

H4 THE EXPERIENCED

fomc clary cut in pieces : an hour before it i^
done take out as much broth as will fill yonr
foup difli, and boil in it for that hour turnips*
and carrots cut out in bajls or in little fquarp
pieces, with fome celery, fait and pepper ta
your tafte, ferve it up in two difhes, the beef
by itfelf, and the foup by itfelf ; you may put
pieces of fried bread, if you like it, in your
foup, boil in a few knots of greens, and if you
think your foup will not be rich enough, you
may add a pound or two or fried piutton chops
to your broth when you take it from the beef»
and let it ftew for that hour in the brothw
but be fiire to take out the miftton whea
you fend it to the table : the foup muft hp
very clear.

Tojie'ui a Rij^mp of Beef..

«

HALF roaft your beef, then put itm^ ]^rg«
jQiucepan or caldron, with two quarts of waterj^
and one of red wine, two or three blades of mace,*
a £baJiot, one fpopafiil of lemon pickle^ two of
walnut ca^hup, the fame of browning^, Cbyan
pepper and. i^lt to your taile» kt it flew Qver a
gentle fire^ c;lofe covered for two hours, then
take up your beef, and lay it on a deep difli, fkin^
off the fat, and ilraia the gravy,, and put in oxie
ounce of morels^ and half a pint of mu (brooms,,
thicken your gravy and pour it over your beef,,
lay round it forcemieat balls : garnifli with horfe-
radiih,. and ferve it up,.

i

ENGLISH HOUSE-KfeEPER. ,»4

to Jew tf Rump ofhz%T afecondWay.

STUFF your beef with three cloves of gaf-
lick in different parts, rtiake a hole with afkewer,
aiid get in the garlick as far as about one half
your finger can reach, fluff it likewife in feveral
places with forcemeat, in the making of which,
put fomc fat bacon cut in very fmall llices, then
put your beef into the pot the right fide under,
cut about a pound of fuet over it, five of fix
bonces of bacon fliccd, and. as much water a9
wiU cover it, then fct the pot over the fire, let
It boil for three quarters of an hour, then cover
the pot quite clofe, and let it flew for four hours
over a moderate firc^ after whicli take it up, Mid
pour every drop of liquor from it, and put a
quart of claret over it, and fet it on a very flow
fire while you are preparing the fauce, which is
tobeciiiier of turnips, or carrots, or pallets, cuC
as for a ragoo j put in as much broth as you think
fofficient, with fome of the clear gravy free
from fat that you poured off the beef, in a flew*
pan; boil them a little with morels, truffles, ani
aglafs of claret, and a little butter rolled inflour,
which mufl be toffed up together, aad difh it
op very hot.

^FrIcando of Beep .

CUT a few flices of beef five or ^x iachew
long, and half an inch thick, lard it with bacon,
dredge it well with flour, -and fet it before m
0U&. fire to brown, then put it in a toffing pan,
»ith a quart of gravy, a few morels and truffles^

' la half

tj

Ii6 THE EXPERIENCED

half a lemon, and ftcw thtfmhalf an hour, then
add one fpoonful of catchup, the fame of brown-
ing, and a little Chyan, thicken your faucc and
pour it over your fricando, lay round them force-
meat balls, and the yolks ot hard eggs.

To a^la^mode Beef.

TAKE the bone out of a rump of beef, lard
the top with bacon, then make a forcemeat of
four ounces of marrow, two heads of garlick,
the crumbs of a penny loaf, a few fweet herbs
chopped fmall, nutmeg, pepper and fait to your
tafte, and the yolks of four eggs well beat, mix
it up, and fluff your beef where the bone came
out, and in feveral places in the lean part, ikewer
it round and bind it about with a fillet, put it in
a pot with a pint of red wine, and tie it down
with ftrong paper, bake it in the oven for three
hours ; when it comes out, if you want to cat it
hot, (kim the fat off the gravy, and add half an
ounce of morels, a fpoonful of pickled mu(h-
rooms, thicken it with ilour and butter, difli up
your beef and pour on the gravy, lay round it
forcemeat balls, and fend it up.

To make a Porcupine ^/^S/ Flat RiBa of

Beef.

BONE the fiat ribs, and beat it half an hour
with a pafte pin, then rub it over with the yolks
of eggs, ftrcw over it bread crumbs, parfley,
keks, fweet marjorum, lemon peel (hred fine,
QUtmeg, pepper, and fait, roll it up very clofe,
»nd biiid it hard, lard it acrofs with bacon, then

a row

ENGLISH HOUSE-KEEPER. n^

t tow of cold boiled tonsue, a third row of.
pickled cucumbers^ a fourth row of lemon pecl»
do it all over in rows as above till it is larded all
rounds it will look like red^ green» white, and
yellow dices^ then fplit it or put it in a deep pot
with a pint of water, lay over the caul of veal
tokeep it from fcorching, tie itdown with flrong
paper, and fend it to the oven, when it comes ,
cot fkim off the fat, and drain your gravy into
t faucepan, add to it two fpoonfuls oTred wine» .
the fame of browning, one of muOiroom catch-
np, half a lemon, thicken it with a lump of but*
ter rolled in flour, difhup the mMt^ and pour the J.'

gravy on the di(h, lay round forcemeat balls :
garniOi with horfe*radi(h, and ferve it up«

To make Brisket ^Bt.tF k-Ia-royaL

BONE a briiket of beef, aiid make holes in
it with a knife, about an inch one from apother,
fill one hole with fat bacon, a fecond with chop^
ped parHey, and a third with chopped oyllers,
feafoned with nutmeg, pepper, and fait, till you
have done the brifket over, then pour a pint of
red wine boiling hot upon the beef^ dredge it
well with flour, fend it to the oven, and bake it
three hours or better ; when it comes out of
the oven take off the fat, and flrain the gravy
over your beef: garnifh with pickles^ and (erve
it up.

Beef Olives.

CUT flices off a rump of beef at>ont fix
inches long and half an inch thick, beat them

I 3 with

ti« THE EXPERIENCED

with a paftc pin,, and rub them over with th<S
yolkof an egg, a little pepper, fait, and beateiij .
jfnace, the crumbs of half a penny loaf, two
ounces of marrow fliced fine, a handful of parflcy
chopped fmall, and the out-rind of half a lemon
grated, ftrew them all over your fteaks, and roll
them up, fkewer them quite clofe, and fet them
before the fire to brown, then put theni into a
toffing pan with a pint of gravy, a fpoonful of
catchup, the fame of browning, a tea fpoonful
of lemon pickle, thicken it with a little butter
rolled in flour : lay round forcemeat balls, mufh^
roomsi or the yolks of hard eggs,

To make Mock Hare of a Beast'^

Heart.

WASH a large heart's heart clean, and cu^
off the deaf ears, and ftufF it with fome force-
meat, as you do a hare, lay a caul of veal, or
paper over the top, to keep in the fluffing, roaft
it either in a cradle fpit or Jian^ng oqc, it will
take an hour and a half before a good fire, bafle
it with red wine ; when roafted take the wiric
out of the dripping-pan, and flcim off the fat,
jind add a glafs more of wine, when it is hbt
put in fome lumps of red currant jelly, and pour
It in the difti, ferve it up, and fend m red cur«
rant jelly cut in flices on a^faucer.

Beef Heart larded.

TAKE a good beaft*s heart, ftuff it as before,

and lard it all ov^r with little bits of bacon, duf^

..-,.• 'it

^

ENGLISH HOUSE-KEEPER- ii^

It with flour, and cover it with paper, to keep
it from being too dry, and fend it to the oven ;
when baked put the heart on your difh, take o^
the fat and ftriin the gravy through a hair fievCi^
put it in a faucepan w^ith one fpoonful of red
wine, the fame of browning, and one of lemon
pickle, half an ounce of morels, one anchovy
cutfmall, a little beaten mace, thicken it with
flour .and butter, pour it hoc on your hearty and
fervc it up : garnifh with barberries.

Tojiew Ox Palates*

WASH four ox palates in feveral waters, and
then lay them in warpi water for half an hour,
then wafli them out and put them in a pot, and
>ie them down with ftrong paper, and fend them
to the oven with as much water as will cover
theita. Of boil them till tender^ then Ikin them,
< and cut them in pieces, half an inch broad and
three inches l<^gf and put them in a tofling
pan with a pint of ^al gravy, one fpoonful of
Madeira wine, the fame of catchup and brown-
ing, one onipn fluclc with cloves, and a flice of
lemon, flevy them half an hour, then take out
the onion and lemon, thicken your fauce, and
put them in a difh ; have ready boiled artichoke
bottoms, cut them in quarters, and lay them
over your palates, with forcemeat balls and mo«
fels : garni(h with lemon, and ferve them up«

^ofricqndo Ox Palates*

WHEN you have wafhed and cleaned your
palatǤ as b^fore^ cut therh in fquare pieces, lard

1 4 them

\'

I20 THE EXPERIENCED

them with little' bits of bacon, fry them la
hog's lard, a pretty brown, and put them iq a
fieve to drain the fat from them, then take bet-*
tcr than half a pint of beef gravy, one fpoonful
of red wine, half as much of browning, a lit-
tle lemon pickle, one anchovy, a (halot, and a
bit of horfe radifh; give them a boil, and drain
your gravy, then put in your palates, and ftew
them halfanhour,makeyourfauce pretty thickj^
difh them up, and lay round them ftewed fpi-
nage prefied and cut like fippets, and ferve them
up.

^0 fricajfee Ox Palates.

CLEAN your palates very well as before, put
them in a ftew-pot, and cover them with water,
fet them in the oven for three or four hours;
whqn they come from the oven (trip off the
{kins, and cut them in fquare pieces, /eafon them
with mace, nutmeg, Chyan, and fait, mix a
fpoonful of flour with the yol^ of two eggs,
dip in. your palates, and fryjthemalight brown,
then put them in a fieve to drain ; have ready
half a pint of veal gravy, with a little caper
liquor, a fpoonful of browning, and a few mu&->
rcoms, thicken it well with flour and butter,
pour it hot on your diQi, and lay in your pa«f
lates : garnifli with fried parfley and barberries.

^ojiew a Turkey with Celery Sauce.

TAKE a large turkey, and make a good
white forcemeat of veal, and (luff the craw of
the turkey, fkewfcr it as fgr boiling, thep bojl

It

ENGLISH HOUSE-KEEPER, izi

it in foft water till it is almoft enough, and then
take up your turkey, and put it in a pot with
feme of the water it was boiled in, to keep it
hot« put feven or eight heads of celery, that are
wafhed and cleaned very wfell, into the watcf
that the turkey was boiled in, till they are ten-
der, then take them up, artd put in your turkey
with the breaft down, and flew it a quarter of
an hour, then take it up, and thicken your fauce
with half a pound of butter and flour to make
it pretty thick, and a quarter of a pint of rich
cream, then put in your celery^ pour the fauce
and celery hot upon the turkey's breaft, and
fcrve it up.' It is a proper di(h Yor dinner or
fupper.

To fiew a Turkey Irown,

WHEN you haVe drawn the craw out of
your turkey, cut it up the back, and take out the
entrails, that the turkey may appear whole, and
take all the b^es out of the body very carefully,
the rump, legs, and wings are to be left whole,
then take the crumb of a penny loaf, and chop
half a hundred of oyfters very fmall, with half a
pound of beef marrow,a little lemon peel cut fine,
and pepper and fait, mix them well up together
with the yolks of four eggs, and ftiiff your tur-
key with it> few it up and lard it down each fide
with bacon, half roaft it, then put it into a tof-
fing pan with two quarts of veal gravy, and
cover it clofe up ; when it has ftewed one hour,
add a fpoonful of mufliroom catchup, half an
anchovy, a flice or two of lemon, a little Chyan
pepper, and a bunch of fweet herbs *, CQver (hem

clofe

t2$ " THE EXPERIENCED

plofe up again, and ftew it half an hour longer^
then take it up and fkim the fat off the gravy,
and drain it, thicken it with flour and butter,
let it boil a few minutes, and pour it hot yipon
your, turkey: lay round it oyfter patties, and
fervc it up.

^ Turkey a-i:a-pa][jb, to be fent up hot.

CUT the turkey down the back juft enough
to bone it, without fpoiling the look of it, then
^ufFit with a nice forcemeat made of oyfters
chopped fine, crumbs of bread, pppper, fait,
ihalots, a very little thyme^ parflcy gnd butter^
iill it as full as you like, and few i% up with a
thread, tie it up in a clean clotl) and boil it very
white, but not too much. You may fervc it
up with oyfter fauce made good| or take th^
bones with a piece of veal, mutton, and taconj
and make a rich gravy feafoncd with pepper,
fait, (halots, and a little bit of mace^ urain it
off thnJugh a ficve, and ftew youf jurkey in i(
(after it is half boiled) juft half an hour, diflj
it up in the gravy after it is well ikimmed,
ftrained, and thickened with a few muflirooms
ftewed white, or ftewed pallets, forcemeat balls,
fried oyfters, or fweet- breads, and pieces of le-
mon. Difti it up with the breaft upwards ; if
you fend it up garniftied with pallets, take care
to have, them ftewed tender firft; before you
add them to the turkey, you may put a few
morels and truffles in your fauce if you like it»
but take care to wafti them clean,

TURKEV

ENGLISH HOySE-KEEPER. iij

TurkeV a-^-a-daub, to he fent up cold.

BONE the turkey and feafon it with pepper
and fait, then fpread over it fomc flices of ham,
ippon that fomc forcemeat, upon that a fowli
boned and feafoned as abbve, then more hani
and forcemeat, then few it up with thread;
cover the bottom of the ftew-pan with veal and
ham, then lay in the turkey the breafl: down,chop
all the bones to pieces, and put them on the tur-
key, cover the pan and fet it on the fire five
minutes, then put in as much clear broth as will
cover it, let it boil two hours, when it is more
than half done, put in one ounce of ifinglafs
and a bundle of herbs. When it is done enough
take out the turkey, and ftrain the jelly through
a hair fieve, fkim off all the fat, and when it is
pold lay the turkey upon it the bread down^
and cover it with the reft of the jelly. Let it
ftand in fomc cold place j when you fervc it up,
turn it on th^ diih it is to be ferved in : if you
pleafe you may fpread butter over the turkey's
breaft, and put fome green parfley or flowers, or
yyhat you pleafe, and in what form you like.

Fowls ^^la- braize.

SKEWER your fowl as for boiling, with the
legs in the body, then layover it a layer of fat
bacon, cut in pretty thin flices, then wrap it
round in beet leaves, then in a caul of veal, and
put it into a large fauccpan with three pints of
water, a glafs of Madeira wine, a bunch of
fvveet herbs, two or three blades of mace, and

half

J24 THE EXPERIENCED

half a iemon> flew it till quite tender^ take It
up and Ikim off the fat, make y Our gravy pretty
thick with flour and butter, and flrain it through
a hair fieve, and put to it a pint of oyfters, a
tea-cup full of thick cream, keep (haking your
tofiing pan over the fire, and when it has G,m^
mercd a little, ferve up your fowl with the
bacon, beet leaves, and caul on, aqd pour your
faucc hot upon it : garnifh with barberries, or
red beet root*

To f$rce a Fowl*

TAKE a large fowl, pick it clean and cat it
down the back, take out the entrails and take
the fkrn off whole, cut the fiefti from the bones
and chop it with half a pint of oyfters, one^
cu^nce of beef niarrow, a little pepper and fait,
mix it up with cream, then lay the meation the
bones and draw the fkin over it and few up the
back, then cut large thin flices of bacon, and
lay thetn over the brcaft of your fowl, tie the
bacon on with a packthread in dianfionds, it will
take one hooiyoafting by a moderate fire, make
a good brown gravy fauce, pour it upon your
di{h, take the bacon off and lay in your fowl,
and ferve it up : garnifh with pickles, mu(h-
rooms, or oyfters, — It is proper for a fide difli
for dinner, or top for fuppcr.

- To fiew Pallets and Chickens.

'TO every pallet or chicken take an anchovy,
a Httle parfley and fhalot, with the liver of th^e
chickens, (hrcd all thcfc together very fine, and

fait

ENGLISH HOUSE-KEE?ER. 125

fait to your tafte, and (lufT the birds with iu
turn them up ihort as for boiling, tie theo) in
cloths, boil fihe pallets an hour at leaft, the
chickens not above fifteen or twenty minutes in
milk and water with a little fait in it $ make the
fauce with a little white gravy and white wine«
and with it ftew a good many oyfters, and (ha-
lots, beat it up thick with a lump of butter,
(you may, if you pleafe, leave out the wine,.
and mix a little cream in the fauce inilead of it)
your gravy muft be made of veal; when the
chickens are boiled, and the pallets are ftewed
tender, tofs them up together in the gravy and
oyfters, fend them hot to the table, the chickens
in the middle, and the pallets round them, with
a few white balls made of veal ; you may add

fweet- breads. This is a very good way to

ftew a turkey. The water the pallets were
boiled in will be extremely good to make gravy»
adding to it a good piece of veal, mutton, and
bacon.

To fricafee Ckickeub,

SKIN them and cut them in Ymall pieces,
waih them in warm water, and then dry them
▼ery clean with a cloth, feafon them with pepper
tfndfalt, and then put them into a ftew-^pan with
a little fair water, and a good piece of butter, a
Kttle lemon pickle, or half a lemon, a glafs of
white wine, one anchovy, a little mace and nut-
meg, an on;on ftuck with cloves, a bunch of le-
mon thyme and fweet marjoram, let them ftew
together till your chickens are tender, and then

3 lay

126 THE EXPERIENCED

hy them on your di(b, thicken the gravy witH,
iJourand bqttcr, ftrainit, then beat the yolks of
three eggs a little, and mix them with a large
tea-cup full of rich cream, add put it in your
gravy, and (hake it over the fire, but do not let
it boil, and pour it over your chickens*

1'q force CaicKEf^s.

ROAST your chickens better than half, taker
dfFthe ikin^then the meat, and chop it fmall with
ihred parfley and crumbs of bread, pepper and.
fait, and a little good cream, then put in the
meat and clofe the fkin, brown it with a fala-
mander, and ferve it up with white fauce.

^0 make artificial Chickens or Pigeons.

MAKE a rich forcemeat with veal, lamb, of
chickens, feafoned with pepper, fait, parfley^
ft ftialot, a piece of fat bacon, a little butter;
and the yolk of an egg> work it up in the (hape
of pigeons or chickens, putting the foot of the*
bird you intend it for in the middle, fo as juft
to appear at the bottom, rpU the forcemeat very
well in the yolk of an egg, then in the^^crumbs
of breads fend them to the oven, and bake it a
light brown, do not let them touch each otherii
put thenfi on tin plates well buttered, as you fend,
them to the oven : you may fend them to the
table dry, or*grayy in the dilh, jufl as you like^

/
To marinate a Goose.

CUT your goofe up the back bone, then take
out all the bones, and AuiF it with forcemeat^i

r

ENGLISH HOUSE-KEEPER. 127

Ukd few up the back again, fry the goofe a good

brown, then put it into a deep ftew-pan witl\

two quarts of good gravy and cover it clofe, and

ftew it two hoursj then take" it out and fkim off

the fat, add a large fpoonful of lemon pickle, one

of browning, and one of red wine, one anchovy

ihred fine, beaten mace, pepper and fait to your

palate, thicken it with flour and butter, boil it a

little, di(h up your goofe, and drain your grav/

over it.— iV. B. Make your ftu^ng thus, take

ten or twelve fage leaves, two large onions, two

or three large (harp appjes, fhred them very fine^

mix them with the crumbs of a penny loaf, four

ounces of beef marrow, one glafs of red wincy

half a nutmeg grated, pepper, fait, and a little

kmon peel .Ihred fm all, make a light fluffing

with the yolks of four eggSy obfervc to make it

one hour before you want it.

To^ew Ducks.

TAKE three young ducks, lard them down
each fide the breaf):, dufl them with flour and
fet them before the fire to brown, then put then>
in a ftew^pan with a quart of wat&r, a pint of
red wine, one fpoonful of walnut catchup, the
fame of browning, one anchovy, half a lemon^
a clove of gas lick, a bundle of fweet herbs, Chyan
pepper to your taftc, let them fte^ flowly for
half an hour or till they are tender, lay them on
a diih and keep them hot, ikim off the fat, ftrain
jour gravy through a hair fieve^ add to it a few
morels and trufHes, boil it quick till reduced to
little more than half a pint, pour it ov& your
^ ^. . . . ducks

118 THE EXPERIENCED

ducks and fcrvc it up. It is proper for afidd"

difli for dinner, or bottom for fuppcr.

T^o Jlew Ducks with Green Peas.

HALF rcaft your ducks, then put them into a
flew-pan with a pint of good grayy^ alittle mint,
and three or four fage leaves chopped fmall, cover
them clofe and flew them half an hour, boil a
pint of green peas as for eating, and put them in
after you have thickened the gravy 5 difli up your
ducks and pour the gravy and peas over them.

Ducks a-la^braize.

DRESS and iinge your ducks, lard them
quite through with bacon rolled in (hred par*
fley, thyme, onions, beaten mace, cloves, pepper
and fait, put in the bottom of a (lew-pan a tew
ilices of fat bacon, th6 fame of ham or gammon
of bacon, two or three dices of veal or beef, lay
your ducks in with the bread down, and cover
the ducks with dices the fame as ptit under them,
cut in a carrot or two, a turnip, one onion« a
head of celery, a blade of mace, four or five
cloves, a little whole pepper, cover them clofe
down, and let them fimmer a little over a gentle
ilove till the bread is a light brown, then put in
fome broth or water, cover them as clofe down
again as you can, flew them gently betwixt two
and three hours till enough, then take pardey,
onio9, or fhalot, two anchovies, a few gherkins
or capers, chop them all very due, put them in a
{lew*pan with partoftheliquor from theducks,a
little browning, and thejuicc of half alemon, boil

it

ENGLISH HOUSE-KEEPER. 120

it up» and cut the ends of the bacon even with
thebreaft of your ducks, lay them on your diih,
pour the Cauce hot upon them, and ferve them
up; fome put g^rlick inftead of onions.

Ducks arla^moJe.

SLIT two ducks down the back, and bone
them carefully^ make a forcemeat of the crumbs
of a penny loaf, four ounces of fat bacon fcrapcd,
a little parfley, thyme, lemon peel, two flialots,
oronions (hred very fine, with pepper, fait, and
nutmeg to your tafte, and two eggs, ftuffyour
ducks with it and few them up, Lird them down
each fide of the breaft with bacon, dredge them
well with flour, and put them in a Dutch oven
to brown, then put them into a (lew- pan with
three pints of gravy, a glafs of red wiiie, a tea
fpoonful of lemon pickle, a large one of walnut
and mufliroom catchup, one of browning, and
one anchovy, with Chyan pepper to your tafte,
ftcw them gently over a flow fire for an hour,
when enough, thicken your gravy, and put in a
few truffles and morels, ftrain your gravy and
pour it upon theni., ■■You may a-la-mode a
goofe the fame way.

Pigeons compote.

TAKiE fix young pigeons and fkcwcr them
as you do for boiling, put forcemeat into the
craws, lard them down the breafl:, and fry them
brown, then put them into a flirong brown gravy,'
and let thehi ftew three quarters of an hour,
thicken it with a lump of butter rolled in flour,

K when.

130 THE EXPERIENCED

when yoa difh them up, lay forcemeat balli
round them, and ftrain the gravy over them.—
The forcemeat mud be made thus : grate the
crumbs of half a penny loaf, and fcrape a quar«
ter of a pound of fat bacon, inftead of fuet, chop
a little parfley, thyme, two (halots pr an onion,
grate a little nutmeg, lemon peel, fome pepper
and fait, mix them all up with eggs. It is
proper for a top difti for a fecond courfe, or a fide
difh for the firft.

Pigeons ra tf i5^/^.

■

PICK, draw, and wafli four young pigeons,
flick their legs in their belly as you do boiled
pigeons feafon them with pepper, fa1t, and
beaten mace, put into the belly of ev^ry pigeon
a lump C'f butter the fize of a walnut, lay your
pigeons in a pye difh, pour over them a batter
made of three eggs, two fpoonfuls of flour, and
half a pint of good milk, bake it in a moderate
oren, and ferve them to table in the fame difh.

Pigeons tranfmogrtfied.

PICK and clean fix fmall young pigeons,
but do not cut off their heads, cut oS their pi-
ni9ns, and boil them ten minutes in water, then
cut off the endsof iix large cucumbers and fcrape
out the fec!ds, put in your pigeons, but let the
heads be cut at the ends of the cucumbers, and
ftick a bunch of barberries in their bills, and
then put them in a tofling pan with a pint of
veal gravy, a Jittle anchovy, a glafs of red wine,
a fpoonful of brownings a little flice of lemon^

Chyan

ENGLISH HOUSE-KEEPER. 131

Chyan and fait to you tafle, flew them feven
minutes^ take them out^ thicken your gravy with
a little butter rolled in flour, boil it up and flrain
it over your pigeons, and ferve them up.

To Arot7PiQzovis.

TAKE young pigeons, pick and draw them,
fplit them down the back, and feafon them with
pepper and fait, lay them on the gridiron with
the brcaft upward, then turn them, but be care-
ful you do not burn the fkin, rub them over with
batter, and keep turning them till they are
enough, di(h them up, and lay round them
crifped parfley, and pour over them melted but-
ter, or gravy which you pleafe, and fend them
up. ^

To ioil FiGtoiis in Rice.

WHEN you have picked and drawn your pi-
geons, turn the legs under the wings, and cut
oiFthe pinions, then lay over every pigeon thin
flices oi bacon, and a large beet leaf, wrap them
in clean cloths feparately, and boil them till
enough, have ready four ounces of rice boiled
foft, and put into a fieve to drain, put the rice
into a little good veal gravy thickened with flour
and butter, boil your rice a little in the gravy,
and add two fpoonfuls of good cream, take your
pigeons out of the cloths and leave on the bacon
and beet leaves, pour the rice over them and
fcrve them up, .

K 2 To

132 THE EXPE^RIENCED

Tofricando Pigeons.

PICK, draw, and wafli your pigeons very
clean, ftufF the craws, and lard them down the
fides of the breaft, fry them in butter a fine
brown, and then put them into a toffing-pan
with a quart of gravy, (lew them till they are
tender, then take off the fat, and put in atca-
fpoonful of lemon pickl6, a large fpoonful of
browning, the fame of walnut catchup, a little
Chyan and fait, thicken your gravy and add half
, an ounce of morels, and four yolks of hard cggsj
lay the pigeons in your di(h, and put the morels
and eggs round them, and ftrain your faucc over
them : garnifli with barberries and lemon peel,
and fcrve it up.

TAKE fix pigeons, pluck and draw them,
wafti them clean and dry them with a cloth,
feafon them with beaten mace, white pepper, and
fait, put them in a jug, and put half a pound
of butter upon them, flop up your jug clofe
with a cloth that no fteam can get out, fet it in
a kettle of boiling water, and let it boil one
hour and a half, then take out your pigeons,
and put the gravy that is come from the»pigeons
into a pan, and put to it one fpoonful of wine,
one of catchup, a flice of lemon, half an an-
chovy chopped fmall, and a bundle of fweet
herbs, boil it a little, thicken it withf a little
butter rolled in flour, lay your pigeons on the
difh, and ftruin the gravy on them ; ganiifli with

parlley

ENGLISH HOUSE-KEEPER. 133

parfley and red cabbage, and ferve them up, you
may lay muHirooms or forcemeat balls. — It is
a pretty fide or corner di(h.

Boi/eJ PiGnoNs and Bacovi.

TAKE fix young pigeons, wafh them clean
asbefore, turn their legs under their wings, boil
them in milk and water by themfelves tjA^enty
minutes, have ready boiled a fquare piece oC
bacon, takeoff the fkin and brown it, put the
bacon in the middle of your difli, and lay the
pigeons round it, and lumps of ftewecl fpinage,
pour^lain melted butter over them, and fend*
parfley aad butter in a boat*

■

ViG^o^^fricaJfee.

CUT your pigeons as you would do chick-
ens for fricaflee, fry them a light brown, then
put them into fome good mutton gravy, and ftew
them near half an hour, and then put in half an
ounce of morels, a fpoonful of browning, and a
nice of lemon, take up your pigeons, and
thicken your gravy, ftrain it over your pigeons,
and lay round them forcemeat balls, and garnifh
with pickles.

Partridge iu panes.

Half roaft two partridges, and take the
fleftifrom them, and mix it with the crumbs of
a penny loaf fteeped in rich gravy, fix ounces of
beef marrow, or half a pound of fat bacon
fcraped, ten morels boiled foft and cut fmuU,
^wo artichoke bottoms boiled and fiired fmall,

K 1 aha

134 THE EXPERIENCED

the yolks of three eggs, pepper, fait, nutmeg,
and {hred lemon peel to your pal9te, work them
together, and bake them in moulds the (hape of
an egg, and fervc them up cold of in jelly : gar-
nifh with curled parfley.

Ti^^w Partridges.

TRUSS your partridges as for coafting, ftuff
the craws, and lard them down each fide of the
bread, then roUalumpof butter in pepper, fait,
and beaten mace, and put it into the bellies, few
.up the vents, dredge them well and fry them a.
light brown, then put them into a ftew-pan with
a quart of good grav}^ a fpoonful of Madeira
wine, the fame of imifhroom catchup, a tea-
fpoonful of lemon pickle, and half the quantity
of mufhroom powder, one anchovy, half a le-
mon, a fprig of fweet marjoram, cover the pan
clofe^ and ftew them half an hour, then take
them out and thicken the gravy, boil it a little
and pour it over the partridges, and lay round
them artichoke bottoms boiled and cut in quar-
tern, and the yolks of four hard eggs, if agree*
able.

Tojiew Partridges afecond Wiy.

TAKE three partridges when drefled, fingc
them, blanch and beat three ounces of almonds,
and grate the fame quantity of fine white bread,
chop three anchovies, mix them with fix ounces
of butter, fluff the partridges, and few them up
at both ends, trufs them, and wrap fliccs of fat
bacon round them, half roaft them, then take

OAC

ENGLISH HOUSE-KEEPER. 135

Me and puU the meat off the bread, and beat it
in a marble mortar, with the forcemeat it was
ftufFed with, have ready a ftrong gravy made of
ham and veal, ftrain it into a ftew-pan, then take
the bacon off the other two, wipe them clean
aod put them into the gravy with a good deal of
ihalots, let them ftew till tender, then take them
out, and boil the gravy till it is almoft as thick
as bread faupe, then add to it a glafs of fweet
oil, the fame of Champagne, and the juice of
aChina orange, put your partridges in, and make
them hot : garni(h with ilices of bacon and
lemon.

To^ew a Hare.

WHEN you have pronched and cafed your
bare, cut her as for eatings put her into a large
faucc-pan with three pints of beef gravy, a pint of
red wine, a large onion fiuck with cloves, a
bundle of winter favory, a ilice of horfe radiih^
two blades of beaten mace, one anchovy, a
fpoonful of walnut or mum catchup, one of
browning, half a lenion, Chyan and fait to your
taile, put on a clofe cover, and fet it over a gentle
fire, and flew it for two hours, then take it up
intoa fbup di£h, and thickeq your gravy, with a
lump of butter rolled in flour, boil it a little,
and ilrain it over your hare : garnifh with lemon
peel cut like draws, and fcrve it up. ' ^

Tsjug a Hake.

CUT the hare as fpr eating,* feafon it with
pepper, ialt^ and beaten mace, put it into a jug

K 4 of

'

136 THE EXPERIENCED

or pitcher, with a clofe top, put to it a bundle
of fweet herbs, and fet it in^ a kettle of boiling
water, let it ftand till it is tender, then take it
up and pour the gravy into ai tofiing-pan, with
a glafs of red wine, one anchovy, a large onion
ftuck with cloves, a little beaten m'ace, and
Chyan pepper to your tafte^ boil it a little and
thicken it : difh up your hare and ftrain the
gravy over it, thenfend it up.

ToJhrendineaiiA'R^.

- .

TAKE a grown hare, and let her hang up
four or five days, then cafe her^ and leave on the
ears, and take out all |j|e bones except the head
which muft be left on^hole, lay your hare flat
on the table, and lay over the in fide a forcemeat,
and then roll it up to the head, ikewer it with
the head and cars leaning back, tie it with pack-
thread as you would a collar of veal, wrap it in
a cloth, and boil it an hour and a half in a fauce-
pan, with a cover on it, with two quarts of
water ; when ypur liquor is reduced to one quart
put in a pint of red wine, a fpoonful of lemon
pickle, and one of catchup, the fame of brown-
ing, and ftew it till it is reduced to a pint, thicken
it with butter rolled in flour, lay round your
hare a few morels, and four flices of forcemeat,
boiled in a caul of a leg of veal : when you difti
it up, draw the jaw-bones, and ftick them in the
eyes for horns, let the ears lie back on the roll;
and ftick a fprig of myrtle in the mouth, ftrain
over your fauce, and ferve it up : garnifli with

barberries and parfley. Forcemeat for the

hare

ENGLISH HOUSE.KEEPE^l. 137

hare : — take the crumb of a penny loaf, the liver
fhred fine, half a pound of fat bacon fcraped^
a glafs of red wine, one anchovy, two eggs, a
little winter fevory, fweet marjoram, lemon
thyme, pepper, fait, and nutmeg to your tafte.

To hodge-podge tf Hare,

CUT the hare in pieces as you do for ftew-
ing, and put it into the pitcher, with two or.
three onions, fome fait and a little pepper, a
bunch of fweet herbs and a piece of butter :
Hop the pitcher very clofc, that no fteam may
get out, ftt it in a kettle full of boiling water,
ketp the kettle filled up as the water waftes, let
it flow four or five hourfbt leaft. You may when
you fi ft put in the hare into the kettle put in
lettuce, cucumbers, celery, and turnips if you
like it better,

To Jlorendine Rabbits.

TAKE three young rabbits, fkin them, but
leave on the ears, Wafh and dry them with a
cloth, take out the bones carefully, leaving the
head whole, then lay them flat^ make a force-
meat of a quarter of a pound of bacon fcraped,
itanfwers better than fuet, it makes the rabbits
eat tenderer and whiter; add to "the bacon the
crumbs of a penny loaf, a little lemon thyme,'
or lemon peel ihred fine, parfley chopped fmall^
nutmeg,Chyan,and fait to your palate; mix them
up together with an egg, and fpread it over the
rabbits, roll them up to the head, fkewer them
ftraight, and clofe the ends to prevent the force-
meat

^13« THE EXPERIENCED

*■ meat from coming out, fkewer the ears back^
and tie them in feparate cloths, and boil them
half an hour; when you difh them up take oufc
the jaw-bones, and ftick them in the eyes for
ears, put round them forcemeat balls and mMih-
rooms, have ready a white fauce made of veal
gravy, a little anchovy, the juice of half a le-
mon, or a tea fpoonful of, lemon pickle, ftrain
It, take a quarter of a pound of butter rolled in
fiour, fo as to make the fauce pretty thick, keep
Airring it whilfl the flour is diifolving^ beat the
yolk of an egg^ put to it fome thick cream,
nutmeg, and fait, mix it with the gravy, and let
it fimmer a little over the Bvt, but not boil, for
it will curdle the cream, pour it over the rab«
bits^ and icrve it up»

K ABmr s Jurprifed.

TAKE young rabbits, fkewer them, and put
the fame pudding as for the roafled rabbits, when
they are roafled, draw oUt the jaw-bones and
ilick them in the eyes to appear like horns, then
take off all the meat from the back clean from
the bones, but Jeave them whole, chop the meat
exceeding fine with a little fhred parfley, lemon
peel, one ounce of beef marrow, a fpoonful of
good cream, and a little fait, beat the yolks of
two hard eggs, and a piece^of butter the fize of
a walnut, in a marble mortar, very fine, then
mix all together, and put it in a tofling-pan,
when it has flewed five minutes, hy it on the
rabbit when you take thq meat off, and put it
clofe down with your hand, to appear like a

wholt^

ENGLISH HOUSE-KEEPER. 139

whole rabbity then heat a falamander, and brown
it all over^ pour a good brown gravy made as
thick as cream in the difli/ ftick a bunch of
myrtle in their mouths, and ferve them up with
their livers broiled and frothed.

T'o fricajfee Rabbit$ brown.

CUT your rabbits as for eating, fry them
in batter a light brown, put them into a fofling-*
pan, with a pint of water, a tea fpoonful of
lemon pickle, a large fpoonful of mufhroom
catchup, the fame of browning, one anchovy,
a jQice of lemon, Chyan pepper and fait to your
tafte, ftew them over a flow fire till they arc
eDough, thicken your gravy, and ftrain it, di(b
up your rabbits, and pour the gravy over»

7o fricajfee KAt'&ir^ white. '

CUT your rabbits as before, and put them
into a toiling- pan, with a pint of veal gravy, a
tea fpoonful of lemon pickle, one anchovy, a
nice of lemon, a little beaten mace, Chyan pep-
per and fait, ftew them over a flow fire, when
they arc enough, thicken your gravy with flour
and butter, flirain it, then add the yolks, of two
eggs mixed with a large tea^cupf^il of thick
cream, dnd a little nutmeg grated in it^ do not
let it boil, and ferve it up.

Ilo make a nice Whet before Dinner.

CUT fome flices of bread half an inch thick^
f^ them in butter, biit not too hard, then fplit

fome

\

140 THE EXPERIENCED

fome anchovies, take out the bones, and lay
half an anthovy on each piece of bread, have
ready fome Chcfhire cheefe grated, and fomc
chopped parfley mixed together,lay it prettythick
over the bread and anchovy, baftc it with butter,-
and brovrn it with afaiamander; it muft be
done on the difti in which you fen^ it to table.

A fine HaricOy by way of Soup.

GET a large neck of mutton, cut it in two
parts, put the fcrag part into a ftew-pan with
four large turnips and four carrots in a gallon of
water, let it boil gently over a flow fire till all
the goodnefs is out of the meat, bat not boiled
to pieces, then bruifethe turnips and two of the
carrots fine into the foup, by way of thickening
it, cut and fry fix onions in nice butter, and
put them in, then cut the other part of the
mutton in very good chops not too large, fry
them in butter, and put them to the foup, and
let it ftew very flow till the chops are very ten-
der, cut the other two carrots thai were boiled
into any (hape, and put them in ]Vii\ before you
take it off the fire, and fe.ifun it to your tafte
with pepper and fait, aad ferve it up very hot in
a foup difli.

A Harico ^Mutton or Lamb,

CUT a neck or loin of mutton or lamb in
nice fteaks and fry them a light brown, have
tcady fome good gravy made ot the fcrag of the
mutton, and fome veal with a piece of lean
bacop and a few capers, feafon to your taftc

6 with

ENGLISH HOUSE-KEEPER. 141

with pepper, fait, thyme, and onions, which
mttft be ilrained off and added to the (leaks, jufl
^ne hour before you fend them to the table;
take care to do it on a flow fire, diih tliem up
handfomely with turnips and carrots cut in dice,
with a good deal of gravy thickened with a
piece of butter rolled in a very little flour; if
they are not tender they will not be good. iSend
them up very hot.

To Harico a Neck of Mutton a jecond Way.

TAKE a neck of mutton and cut it into
chops, flour them, and put them into a ftew-
pan, fet them over the fire^ and keep them
turning till brown, then take them out and put
alittle more into the fame pan, and keep it ftir-
ring till brown over the fire, with a bunch of
fwect herbs, a bay leaf, an onion, and what
other fpicc you pleafe ; boil theni well together^
and then ftrain the broth through a fieve into
an earthen pan by itfelf, and fkim the fat ofF^
which done, is a. good gravy, then add turnips
and carrots,' with two fmall onions, a little
pelery, then place your mutton in a ftew-pan
with the celery and other roots, then put the
gravy to them, and as much water as will cover '
thena : keep it over a gentle fire till ready to
fcrvc up,

A' hodge-podge of A/^utton.

CUT a neck dr loin of mutton into fteaks,
take oflTall the fat, then put the fteaks into a
pitcher, with, lettuce, turnips, carrots, two cu-
cumbers

I

124 ' THE EXPERIENCED

cucumbers cut in quarters, four or hvconionSf
and pepper and fait; you muft not put any
water to it» and flop the pitcher very clofe, then
fet it in a pan of boiling water, let it boil four
hours, keep the pan fupplitd with frcfh boiling
water as it waft^s.

I

7*0 drefs Cucumbers nvith Eggs.

TAKE fix large young cucumbers, pare,
quarter, and cut them into fquares, about the
fize of a dice, put them into boiling water, let
them boil up, and take them out of the water,
and put them into a ftew pan, with an onion
iluck with cloves, a good flice of ham, a quar<-
tern of butter^ and a little fait, fet it over the
£re a quarter of an hour, keep it clofe covered,
fcum it well, and (hake it often, as it is ^pt to
burn I then dredge in a little flour over them, and
put in as much veal gravy as will juft cover the
cucumbers, and Air it well together and keep a
gentle fire under it till no fcum will rife ; then
take out the ham and onion, and put in the
yolks of two eggs beat up with a tea-cupful of
^ood cream, ilir it well for a minute, then take
it off the fire, and juft before you put it in the
di(h fquee2se in a little lemon juice : have ready
five or fix poached eggs to lay on the top.

7(7 ^^w Peas.

. TAKE a quart of young peas, wafli them
and put them into a ftew-pan with a quarter of
a pound of butter, three cabbage lettuces cqt
fmall, five or fix young onions, with a little

thyme.

ENGLISJH HOUSE-KEEPER. 145

thyme» parfley^ pepper and fait, and let them
ftew all together for a quarter of an hour, then
put to them a pint of gravy, with two or three
ilices of bacon or ham, and let them ftew all
together till the peas are enough, then thickeft
them up with a quarter of a pound of butter^
rolled in flour.

7b yr/V^^ Mushrooms.

PEEL and fcrape the infide of the mu£h«
looms^ throw them into fait and water, if but**
tons, rub them with flannel, take them out and
boil them with frefh fait and water, when they
are tender put in a little {hred parfley, an onioa

^ ilucjc with cloves, tofs them up with a good
lump of butter rolled in a little flour ; you may

i ^ put in three fpoonfuls of thick cream, and a lit-
tle nutmeg cut in pieces, but take care to take
out the nutmeg and onion before you ferve it to-
table: you may leave out the parfley, and Aew
in a glafs of wine if you like it* •

C H A P. V.

Obfervationi on Pies.

RAISED pies fhould have a quick oven, and
well clofed up, or your pie will fall in the
fides ; it (hould have no water put in, till the
minute it goes to the oven, it makes the cruft

5 • f»d'

144 THE EXPERIENQED

fail» and is.a great hazard of the pie running.—^
Light pafte requires a moderate oven, but not
too flow» it will make them fad, and a quick
oven will catch and burn it, and not give it time
to rife; tarts that are iced require a flow oven^
or the icing will be brown^ and the pafle not
be near baked.— Thefe fort of tarts ought to be
made of fugar paflei and rolled very thin.

T!o make crifp PAste for Tarts.

TAKE one pound of fine flour mixed with
.one ounce of loaf fugar beat and fifted, make it
into a ftifi^ pafle with a gill of boiling cream, and
three dunces of butter in it, work it well, roll
it very thin, when you have made your tarts,
beat the white of an egg a little, rub it over
them with a feather, fift a little double refined
fugar over them, and bake them in a moderate
oveii.

Icing afecondWay.

BEAT the white of an egg to a flrong froth,
put in by degrees four ounces of double refined
fugar, with as much gum as will lie on a fix-
pence, beat and fifted fine, beat them half an
hour, then lay it over your tarts the thicknefs
of a ftraw.

^0 male a light Paste for Tarts.

TAKE one pound of fine flour, beat the
white pf an egg to a ftrong froth, mix it with as
much water as will make three quarters of a

pound

ENGLISH HOUSE-KEEPER. 145

pound of flour into a pretty ftiiF paftc, roll it
out very thin, lay the third part o( half a pound
of butter in thin pieces, dredge it with part of
the quarter of your flour left out for that pur-
pofe, roll it up tight, then with your pafte-pia
roll it out again, do fo until all your half pound
of butter and flour is done, cut it in fquare
pieces, and make your tarts i it requires a quicker
•ven than crifp pafle.

To make an Applb Tart.

SCALD eight or ten large codlins, when
cold fkin them, take the pulp and beat it as fine
as you can with a filver fpoon, then mix the
yolks of fix eggs and the whites of four, beat
all together as fine as poflible, put in grated nut«>
meg and fugar to your taftc, melt fomc fine
frem butter, and beat it till it is like a fine thick
cream, then make a fine pufl^ pafte, and cover
a tin petty-pan with it, and pour in the ingre-
dients, but do not cover it with the pafte i bake
it a quarter of an hour, then flip it out of the
petty-pan on a difli, and ftrew fine fugar finely
Deat and fifted all over it.

To make Paste y&r a Goose Pye.

TAKE eighteen pounds of fine flour, put fix
pounds of fre(h butter, and one pound of ren-
dered beef fuet in a kettle of water, boil it two
or three minutes, then pour it boiling hotupoa
your flour, work it well into a pretty ftiff^ parte,
pull it in lumps to cool, and raifeyour pye^ bake

h it

146 THE EXPERIENCED

it in a hot oven ; you may make any raifed pie
the fame way^ only take a fmaller quantity in
proportion*

«

To make a cold Paste for Dish Pies«

TAIcE a pound of fine flour, rUb it into half
it pound of butter, beat the yolks of two cggs^
put them into as much water as will make it
a fliff pafle, roll it out, theft put your butter bri
in thin pieces, dufl it with flour, roll it up
tight, when you have done it £o for three times^
roll it out pretty thin^i and 4)ake it in a quick
oven,

To male Paste for Custards^

PUT half a pound of butter in a pan of wa«
ter, take two pounds of flour, when your but*
ter boils, pour it on your flour, with as much
water as will make it into a good pafte^ work it
well, and when it has cooled a little raife your
cuilards, put a paper round the iniide of them,
when they are halt baked fill them. — When you
make any kind of dripping pafte, boil it four or
five minutes in a good q^uantity of water to take
the ftrength oflF it ; when you make a cold cruft
with fuet, (hred it fine, pour part of it into the
flour^ then make it into a pafte, and roll it
out as before (only ftrew in it fuet xnftead of
butter).

«

7(7 make a French Pvs.

TO two. pounds of flour put three quarters

of a poand of butter, make it ioto a paile, and

raife

ENGLISH HOUSE.K£gPEk. .147

raife the walls of the pye» then roll out feme
parte thin as for a lid, cut it into vine leaves, or
the figures of any moulds you have, if you have
iio moulds, you may make'ufe of a crpcran, and
pick out pretty (hapes, beat the yolks o£ twt)
eggs, and rub theoutfide of the walls of the pye
with it, and lay the wine leaves or (ha pes round
the walls, and rub them over with the eggs, fill
the pye with the bones of the meat, to keep the
ilcani in^ that the cruft may be well foaked ; it
is to go to table without a lid.

T'*ike a calf's head, \ya(h and dean it vVclU
boil it half an hour, when it is cold cut it in
thin flicesi and put it in a toflSngrpan with three
pints of veal gravy, and three fwcet-breads cut
thin, and let it ftew one hour, with h\\f an
ounce of morels, and half an ounce of trufHes,
then have ready two calves feet boiled and boned,
cut them in, unall pieces, and put them into
your toffing-pan, with a fpoonful of lemon
pickle arid one of browning, Chyan pepper,
and a little fait, when the meat is tender thicken
the gravy a little with flour pnd butter, drain it,
•and put in a few pickled muflirooms, but frefh
ones if you can get them ; put the meat into the
■pye you took the bones out, and lay the niceit
part at the top, have ready a quarter of an hun-
dred of afparagus heads, drew lUem over the top
of the pye and ferve it up.

La

148 THE EXPERIENCED

ji Yorijbire Goosz Vye.

»

TAKE a large fat goofe^ fplit it down the
back» and take all the bones out, hope a turkey
and two ducks the fame way, feafon them very
well with pepper and fait, with fix woodcocks,
lay the goofe down on a clean di(h, with the
ikin-fide down, and lay the turkey into the
goofe with the ikin down, have ready a large
hare cleaned well, cut in pieces, and ftewed in
the oven, with a pound pt butter, a quarter of
an ounce of mace beat fine, the fame of white
pepper, and fait to your tafle, till the meat will
leave the bones, and fcum the butter off the
gravy, pick the meat clean off, and beat it in a
marble mortar very fine, with the butter you took
^ off, and lay it in the turkey ; take twenty-four
pounds of the finefl flour, fix pounds of butter,
half a pound of frefli rendered fuet, make the
pafle pretty thick, and raife the pye oval, roll out
a lump of pafte, and cut it in vine leaves, or what
form you pleafe, rub the pyc(^vith the yolks of
eggs, and put your ornaments on the walls,
then- turn the hare, turkey, and goofe upfide-
down, and lay them in your pye, with the ducks
at each. end, and the woodcocks on the fides,
.m^ake your lid pretty thick and put it on ; you
may lay flowers, or the fhape of the fowls in
pafle, on the lid, and make a hole in the mid-
dle of your lid ; the walls of the pye are to be
one inch and a half higher than the lid, then
rub it all over with the yolks of eggs, and bind
it round with, three fold paper, and lay the fame

I over

/ v

ENGLISH HOUSE-KEEPER. 149

over the top; it will take four hours baking in
a brown bread oven^ when it comes out, melt
two pounds of butter in the gravy that comes
from the hare^and pour it hot in the pye through
a tun-di(h, clofe it well up, aind let it be eight
or ten days before you cut it ; if you fend it any
dii^ance, make up the hole in the middle with
cold butter to prevent the air from getting in.

A Hare Pye.

CUT a large hair in pieces^ feafon it well
with mace, nutmeg, pepper, and fait, put it in
a jug with half a pound of butter, cover it clofe
tip with a pafte or cloth, fet it in a copper of
boiling water, and let it flew one hour and a
half, then take it out to cool, and make a rich^
forcemeat of a quarter of a pound of fcraped
bacon^ two onions, a glafs of red wine^ the
crumb of a penny loaf, a little winter favory^
the liver cut fmall, a little nutmeg, feafon it
high with pepper and fait, mix it well up with
the yolks of three eggs, raife the pye and lay
the forcemeat in the bottom, lay in the hare»
with the gravy that came out of the hare, lay
the lid on, and put flowers or leaves on it ; it
will take an hour and a half to bake it.— It is
a handfome iide di(h for a large tabic.

A Salmon Pye.

BOIL your falmon as for eating, take ofF the
ikin, and all the bones out and pound the meat
in a mortar very fine, with mace, nutmeg, pep-
per, and fait to your tafte, raife the pye, and put
flowers or leaves on the walls, put the falmon in

L 3 and

15© THE EXPERIENCED l'

and licl it, bake it an hour and a half, when it
cbm«s out of thcovcn take off thelid^ and put
in four ounces of rich melted butter, cut a icmoir
in flices, and lay over it, .ftick fn two ox three
Iteves of fenneU and fend it to table, without a
lid,

^Beif Steak Pyk*

BEAT five or fix rump fteaks very well with
^.pafte pin, and fcafon tnem well with pepper*'
and fait, lay a good puff pafte round the dim,
irid puta little water in the bottom, then lay
the (leaks In, vfith a Junrpof butter upon every
ftfeak, and put on the lid, cut a little pafte ia
tvhat form you 'pleafe, ^nd lay it on.

w4f Thatched House Pye.

m

TAKE an earthen di(h that is pretty decp^
fub tlieinfide with two ounces of butter, then
fpread over it two ounces of vermicelli, make a
good puff pafte, and roU it pretty thick, and lay
it on the diih ; take three or four pigeoas, fea£bn
thera very well with pepper aad fait, and put a
good 1 amp of butter in them, and lay them in
th<2 diih with the breaft down, and put a thick
lid over them, and bake it in a moderate oven ;
when enough take the difh you intend for it,
and turn the pye on to it, and the vermicelli will
appear like thatch, which gives it the name of

thatched houf^ pyei It is a pretty fide or

corner difli^for 4 large dinner^ or a bottom for

1pGG

ENGLISH HOUSE-KEEPER. tjff

Egg and Bacoux Py« to eat cold:

8TEEP a few thin flicca of bacon all' night
in water to take out the fait, lay }cpur bacon m
ihc difljf beat eight egga, with a pint of thick
creanif put in a little pepper and fait, and pour
\X QQ the bacon, lay over it a good cold pafte,
bake k a day before you want it in a moderate
pvcn.

A Calf's Head Pye.

PARBOIL a calf's head, when cold cut it in
pieces, feafon it well with pepper and fait, put
It in a raifed eruft^ with half a pint of ftrong
jgravy, bake it am hour and a half, when it comes
out of the oven, cut off the lid, and chop the
yolks of three hard eggs fmall, ftrew them ov^r
the top of the pye, and lay three or four fliccs of
lemon, and pour on fome good melted butter,
^nd fend it to the table without a lid.

idfavQury Chick.en Pye.

LET your phickens he fmall, feafon them
with mace, pepper, and fait, put a lump of but-
ter into every one of them, lay them in the difji
wirh the breafts up, and lay a thin flice of bacon
over them, it will give them a pleafant flavour, '
then put in a pint of ftrong gravy, and make a
good puff pafle, lid it and bake it in a moderate
pvcn : French cooks generally put morels and
yolks of eggs chopped fmall. 4

-y

Ji2 THE EXPERIENCED^ *

I

AMifftE Pye.

«

BOIL a neat's tongue two hours, then* (kin
it, and chop it as fmall as poflible, chop verj
fmall three pounds of frefh beef fuet, three
pounds of good baking apples, four pounds of
currants clean wa(hed, picked, and well dried
before the fire, one pound of jar raifins ftoncd,
and chopped fmall, and one pound of powder
fugar, mix them all together with half an
ounce of mace, the fame of nutmeg grated,
cloves and cinnamon a quarter of an ounce of
each, and one pint of French Brandy, and make
a rich pufF parte; as you fill the pye up, put in
a little candied citron and orange cut in little
pieces, what you have to fpare; put clofc down
in a pot and cover it up, put no citron or orange
in till you ufe it.

^0 make a Mince Pye without Meat.

CHOP fine three pounds of fuet, and three
pounds of apples, when pared and cored, wafh
and dry three pounds of currants, (lone and chop
one pound of jar raifins, beat and fift one pound
and a half of loaf fugar, ctit fmall twelve ounces
of candied orange peel, and fix ounces of citroDi
mix all well together with a quarter of an ounce
of nutmeg, half a quarter of an ounce of cin-
namon, fix or eight cloves, and half a pint of
French brandy, pot it clofe up, and keep it for
ufe.

ENGLISH HOUSE-KEEPER. 15J

-//Codling Pye.

GATHER fmall codlings, put them in a clcaa
brafs pan witli fpring water, lay vine leaves on
them, and cover them v(rith a cloth wrapped
round the cover of a pan to keep in the (learn,
when they grow foftifh peel off the ikin, and
put them in the fame water with the vine leaves,
hang them a great height over the lire to green,
when you fee them a fine green, take them out
of the water and put them in a deep di(h, with
as much powder or loaf fugar as will fweetcn
them, make the lid of rich puf¥ pafte, and bake
it ; when it comes from the oycn take off the
lid, and cut it in little pieces like fippets, and
ftick them round the infide of the^pye with the
points upward, pour over your codlings a good

cuftard made thus. Boil a pint of cream,

with affick of cinnamon, and fugar enough td
make it a little fweet, let it fland till cold, then
put in the yolks of four eggs well beaten, fet it
on the fire and keep ftirring it till it grows thick,
but do not let it boil, led it curdle, then pour it
into your pye, pare a little lemon thin, cut the
peel like Araws, and lay it on your codlings over
the top.

An Herb ?Yi,for Lent,

TAKE lettuce, leeks, fpinnage, beets, and
parfley, of each a handful, give them a boil, then
chop them fmall, and have ready boiled in a cloth
one quart of groats, with two or three onionis in
them, put them in a frying-pan with the herbs

anil

IJ4- . THE EXPEiilENCEO -
and a good deal of fait,- a pound of butter, and
a few apples cu| tl^in, flew theni a few minutes
over the fire, fill you difli or raifed cruft w^th it 5
one hour will bake it 3 then ferve it up,

-^rf V»isi80N Pasty, .

BONE a breaft or fhoulder of vchifon, feafon
it well with mace, pepper, and falt^ lay it in a
deep pot with the beft part of a neck of mutton^
^ut in flipes, and laid bvcf the venifoq, pour in a
large glafs of red wine, put a coarfe pafte over it
and bake it two hour§, in sin oven, then lay the
yenifon in a dirti, and pour the gravy over it, and
put one poijnd of butter over it; make a good
puff pafle, and lay it near half an inch thick,
round the edge of the difh, rollout the lid, which
piuft be a little thicker than the pafte on the edge
of the difh, and lay it on, then roll out another
lid pretty thin, and cut in flowers, leaves, or
whatever form you pleafe, and lay It on the lid ;
if you do not want it, it will keep in the pot that
it wa§ bake4 in eight or ten days, but keep the
cruft 0/1 to prevent the air from getting intoit,— r-
A treaft and fhoulder of vcnifon is the moft
proper for a^pafty.

^n Hottentot Pye:

BOIL and bone two calf's feet, clean very
well a calf's chitterling, boil it and chop it fmall^
take two chickens and cut them up as for eat-
ing, put theni in a ftew-pan,. with two fwedt-
bread$, a quart of v^alpr mutton gravy, half an
puncc of morels^ Chyan pepper and fait to your

palate,

ENGLISH H0U9E-KEBrE:R. 155

palate, (lew tbem all together sn hour cyver a
gentle fire, then pat in fiT^ fbrcemeat ba}Is th^
have been boiled, and the yolks of four hard
eggs, and put them in ^ goqd raifcd crufl that
has been baked for it, ftrew over the top of
your pye a few green peas boiled as for eating ;
or peel and cut fomc young green brocoli ftalkr
about the fize of peas, give them a, gentle* boil,
ana ftrew them over the top of your pye, and
h^d it up hot without a lid, the lame way as tho
French pye,

^.Bride's Pye*

BOIL two calf's feet, pick the meat fron*
the b6iies« and chop it very fine, ihred fmall one
pound of beef fuet, and a pound of apples, wa(h
9nd pick one pound of currants very fmall, dry
them before the fire^ Aone and chop a quarter
of a pound of jar raifins, a quarter of an ounce of
cinnamon, the fame of mace and nutmeg, two .
ounces of candied citron, two ounces of candied
lemon cut thin, a glafs of brandy and one of
champagne, put them in a China dilh with a rich
puff pafte over it, roll another lid and cut it in
leaves, flowers, figures, and put a glafs ring in

it. -

jin Eel Pye*

SKIN and wafli your eels very clean, cut
|hem in pieces one inch and a half long, feafon
them with pepper, fait, and a little dried fagc
rubbed fmall, raife your pies about the fize of
(be infide 'of a plate^ fill your pies with eels,

lay

1

I

/•

ft

156 THEJEXPERIENCED

lay a lid over them^ and bake them in a quick
oven : they require to be well baked.

To make a Lobster Pye.

TAKE two or three. good frcfli Idbfters, take
out all the meat and cut it in large pieces^ put
a fine pufF pafte round the edge of your difli,
then put in a layer of lobfters, and a layer of
oyfters, with bread crumbs and flices of but-
ter, a h'ttle pepper and (alt, then a layer of lob-
flers, &c. till your, difli is full, then take the red
■part of the lobftcr, pound it fine with chopped
oyfters, crumbs of bread, and a little butter;
make them into fmall balls and fry them, then
iay ihem upon the top of your pye ; boil the
fhells of your oyfters to make a little gravy, put
to it a little pepper and fait and the oyftct liquor,
firain it through a fieve^ and fill your pye with
it, then lay on your cruft, and flick a few fmall
claws in the middle of your pye, and fend it to
the oven. — It is a genteel corner difli for dinner.

yi Torkjbire Giblet Pye.

WHILST the blood of your goofc is warm»
put in a teacup-ful of groats tofwell, grate the
crui!nbs of a penny loaf, and pour a gill of boil-
ing milk on them, fhred half a pound of beef
fuct very fine, chop two leaks, and four or five
leaves of fage fmall, three yolks of eggs, pepper,
fajt, and nutmeg to your palate, mix them all up
together, have ready the giblets' feafoned very
well with pepper and fait, and lay them round
a deep difh, then put a pound of fat beef over

the

/

ENGLISH HOUSE. KEEPER. 157

the^pudding in the middle of the di(h, pour in
half a pint of gravy, lay on a good pafle^ and
bake it in a moderate oven.

A Rook Pye.

SKIN and draw fix young rooks, and cut out
the back bones, feafon them well with pepper
and fait, put them in a deep difh with a quar-
ter of a pintof water, layover them half a pound
of butter, make a good pufF pafte, and cover
the di(h, lay a paper over, for it requires a good
deal of baking.

A fweet VealPye.

LAY marrow or beef fuet (hrcd very fine iri
the bottom of your difh, cut into (leaks the beft
end of a neck of veal, and lay them in, flrew over
them fome marrow or fuet, it makes them eat
tenderer, ftone a quarter of a pound of jar raifins,
chop them a little, wafli half a pound of currants
and put them over the (leaks, cut three ounces
of candied citron, and two ounces of candied
orange, and lay them on the top, boil half a pint
of fweet mountain or fack, with a (lick of cin-
namon, and pour it in, lay a light pade round
the di(h, and then lid it, an hour will bake It ;
when it comes out of the oven, put in a glafs of
French brandy or (hrub, and ferve it up.

An Olive Pye,

CUT a fillet of veal in thin flices, rub them
•ver With yolks of eggs, drew over them a few

crumbs

. V

isi THE E^CPERIENCEti . -

crumbiB of bread, (hred a little lemon peel vttf
fine, and put it on them with a little grated nut-
meg, pepper, and fait, roll them up very tights
und lay them in a pewter difli, pour over them
half a pint of good gravy made of bones, put half
a pound of butter over it, make a light paile, and
lay it round the difh, roll the lid half an inch
thick, and lay it oh,— — Make a beef olive pye
the fame way,

* Afavoury Veal Pye.

CUT a loin of veal into fteaks, feafon it with
beaten mace, nutmeg, pepper, and fait, lay the
meat in your difli with fwcct-brcads feafoncd
with the meat, and the yolks of fix hard eggs, a
pint of oyfters, and half a pint of good gravy, lav
round your difh ^ good pufFpafte, half an incn
thick, and Cover it with a lid the fame thickncfs^
bake it in a quick oven an hour and a quarter^
when you take it out of the oven, cut off the
lid, then cut the lid in eight or ten pieces, and
ftick it round the infide of tlie rim, cover the
meat with flices of lemon, and ferve it up.

^0 make Javoury Patties.

TAltE otte pound of the infide of a«c©ld loiit
of veal, or the fame quantity of cold fov^l, that
have been cither boiled or reafted, a quarter of
a pound of beef fuet, chop them as fmall as pofr
fiblc, with fix or eight fprigs of parfley, feafoil
them well with halt a nutmeg grated fine, pep-
^pcr and fait, put them in a tailing pan, with half
a pint of veal gravy, thicken the gravy with a

little

i

ENGfLJSH HOUSE.KEEPfiR. 155^

little flour and butter, and two fpoonfuls of
cjTcam, and (hake theni over the fire two minutes,

and fill your patties. You muft make* your

patties thus : Raife them of an oval form^ and
bake them as for cudards^ cut fome long nar-*
row bits of pafte^ and bake them on a dufting
box, but not to go round, they are for handles ;
fill your patties when quite hot w ith the meat,
then fet your handles a-crofs the patties ^ they
will look like baikets if you have nicely pinched
the walls of the patties, when you raifed them ;
Ive will be a dim, you may make them with
fugar and currants indead of parfley.

Fr/V^ Patties.

CUT half a pound of a leg of veal very fmall,
with fix oyfters, put the liquor of the oylters
to the crumb of a penny loaf, mix them to^
gether with a little fait, put it in a toiling^pan^
vrith a quarter of a pound of butter, and keep
ftirring it for three or four, minutes over the fire,
thea make a good puffpafle, roll it out, and
cut it in little bits about the fize of a crown
piece^ fome round, fquare, and three-cornered,
put a little of the meat upon them, and lay a lid
on them, turn up the edges as you would a pafty,
to keep the graVy in, fry them in a pan lull of
liog's lards they are a pretty corner dilh for din-
ner or fupper: if you want them for garnifli to
a cod's head, put in only oyfters ; they are very
j)retty fqr a calf's head hafh^

Sweet

l6o THE EXPERIENCED

Sweet Patties.

TAKE the meat of a boiled calf's foot, tw#
large apples, and one ounce of candied orange,
chop them very fmall, grate half a nutmeg, mix
them with the yolk of an egg, a fpoonful of
French brandy, and a quarter of a pound of
currants cl^an wa(hed and dried, make a good
puff parte, roll it in different (hapcs, as the fried
ones, and fill them the fame way ; you may

cither bake or fry them. ^They are a pretty

fide dirti for fupper.

Common Patties.

TAKE the kidney part of a very fat loin of
veaK chop the kidney, veal, and fat very fmall
all together, feafon it with mace, pepper, and
fait, to your tafte, raife little patties the fizc of
a tea-cup, fill thena with your meat, put thin
lids on the?n, bake them very crifp, five is
enough for a fide difh.

Ttf make fine Patties,

SLICE either turkey, houfelamb, or chicken,
with an equal quantity of the fat of lamb, loin
of veal, or the infide of a furloin of beef, a little
parfley, thyme, and lemon-peel fhred, put it all
in a marble mortar, and pound it very fine, fea-
fon it with white pepper and fait, then make a
fine pufF parte, roll it out in thin fquare fhects,
put the forcemeat in the middle, cover it over,

iilofe them all round, and cut the parte even. Juft

before

ENGLISH house-keeper; i6t

before they go into the oven waOi them over
with the yolk of an egg, and bake them twenty,
minutes in a quick oven.; have ready a little
white gravy feafoned with pepper^ ialt, and a
little (halot> thickened up with a little cream or
butter ; as foon as the. patties come out of the
oven^ makea hole in the top and pour in fome
gravy,* you muft take care not to put too much
gravy in, for fear of its ruqning out at the fides»
and fpoiling the patties. - , ,

^0 make common FnitTEits.

«

TAKE half a pint of ale and two eggs, beat
in as much flour as will make it rather thicker
than a common pudding, with nutmeg and
fug^r to your tafte, let it (land three or four
minutes to rife, theadrop them with a fpoon into
a pan of boiling lard, fry them a light brown,
drain them, on a fieve, {arvc them up with fogar
grated over them, and wine fauce in a boat.

TomakeKvvL'g Fritters.

PARE the largeft baking apples you can get,
take out the.core with an apple fcraper, cut them
in round flices, and dip them in batter, made as
for common fritters, fry them crifp, fcrve them
up with fugar grated over them, and wine fauce
in a boat.— They are proper for a fide difli for
fupper«

ft

^Q make Clary Fritters.

BEAT two eggs exceeding well with oil*
ipoonful of cream, one of ratiiia water, one

M ounce

i6z THE fiXPEUlBNCED

otince of loaf fogar, and two fpoonfuls of floar«
grate in half a notmeg». faavc readj waifatd and
dkied clary kavca, dip them in the batter and
frj them a nice brown ; ferve them up with
qoartcrs of Seville oranges^ kid ronnd thern^
and good fladted butter in a boat«

Tc make RAt^-EK^it FliiTTftu.

GkATE two Naples bifcuitSy pour over them
half a gill of boiling cream^ when it is aimoft
cold> beat the yolks of four, eggs to a ilrong
frothy beat the bifcuits a little, then beat both
together excrading Well, pul to it two ounces
t)f fugar, abd as much juice of rafpberry as will
Inake^it a pretty pink colour, and give it a pro«
|»er fharpnefst drop them into a pan of boiling
iard, the fi^t of a walnut ( when you diih them
up, ftick bits of citron ia fome, and blanched
tdmonda cut lengthways in others ; ky round
thcun^eea and yellow . fweetmeats and ferve
them up« They are a pretty corner di(h for
either dianer or fupper«

To make a Tansey Fritter*

TAKE the crumb of a pennv loaf, Pour om

it half a pint of boiling milk, let it itand an

hour, thon put in as much juicsof tanifey as will

.give it a flavour, but not to make it bitter, then

*makc it a pretty green with the juice of fpiuage,

put to it a fpoonful of ratafia water, or oratidy^

fwcctcn.k t^ your taftc, grate the rind of half a

^ lemon, beat the yolks of four eggs, mix them

\ all together, put them in a tofling-pan with four

z . ounces

ENGLISH HOUiE-KEEPER. 163

•onces of butter, ftir it over a flow tire till it is

Suite thick> taka it off, and tet it ftand two or
iroe hours^ then drop them into a pan full of
Milihg latd^ a fpoonful b enough for a fritter,
fdrv^ them up ^tth Hicbi of orange rouhd them,
gt-ite fugar 6iftt thein^ and wine fauee in a boat*

Ti miii PLtJMB FititTBits ivUri Kict.

(jkAt* 6 the crumbs of a penny loaf, pour
ov6r it a pint of boiling crdun, or good milk,
let it (land four or fivjc hours^ then beat it ex«
ceeding fine, put to it the yolkc of five eggs,
four ounces of fugar, and a nutmeg grated j beat
them well togethefi and fry them in hog's lard;
drain them on a fieve, and ferve them up with
white wine fauce under them,

jyii B. Yqi) may put currants in if you pleafe«

To make Water Fritters.

TAKE a quart of water, five or fix fpdpnfuls
of flour, (th^ batter rnuft be very thick) and a.
little fait ; mix all thefe together, ;^nd beat the.
yolks and whiag of eight eggs with a little
Brandy, then drain them through a hair fieve^
and put thcitt to the other things ; the longer
they ftand before you fry thtfm the better. JuiV
before you fry them, melt about half a pound
0^ butter very thick# and beat it well in i you
muft not turn them, and take care not to burn
dicm : the bcft thing to fry thcih in is fine lard<.

M 2 T^

i64 THE EXPERIENCED

To make Frbkcr Bancbes.

t

TAKE half a pint of y^ater't a bit of lemon
peel, a bit of butter the bignefs of a walnut, &
little orange-flower water ; let theie boil three
or four minutes ; then take out the lemon peel,
and add to it a pint of flotir, keep the water
boiling and Airring all the while till it iis ftiflf,
then take it oS the fire and put in iix eggs,
leaving out the whites of three ; beat thcfe welt
for about half an hour, till they come to a (tiff
pafte, drop them into a pan of boiling lajyi with
a tca-fpoon; if they are of a right lightnefs they
will be very nice j keep (baking the pan all the
time till they are of a light brown. A large
difli will take fix or feven minutes boiling;
when done enough, put them into a diOi that
/Will drain them, fet them by the fire, and ilrew
£ne fugar over them. ;

TV mah Qerman Puffs.

PUT half a pint of good milk into a toffing-
pan, and dred§e it in flour till it is thick as hafty«
pudding, keep flirring it over a flow fire till it is
all of a lump, then put it in a marble mortar;,
when it is cold put to it the yolks of eight eggs^
four ounces of fugar, a fpoonful of rofe water,
grate a little nutmeg, and the ri^d of half a le-
mon, beat them together an hour or more, whea
it looks light and bright, drop them into a pan
of boiling lard wfth a tea-fpoon, the fize of a
large nutmeg, they will rife and look like a large

yellow

ENGLISH HOUSE.KEEPER, 165

^How plumb if they are well beat : as you fry
thera, lay them on a fieve to dfaifn grate fugar
round your di(h» and ferve them up with fack
for fauce. — It is a^ roper corner difli for dinner,
or fupper.

TV make Gofers.

BEAT three eggs well, with three fpoonfula
of flour and a little fait, then mix them with a
pint of milk, an ounce of fugar, and half a nut-
meg grated, beat them well together, then make
your gofer tongs hot, rub them with fre(h but-
ter, fill the bottom part of your tongs, and clap
the top ujfy then turn them, and when a fine
brown on both fides, put them in a di(h, and
^vr. white wine fauce over them, five is enough
for a diih, do not lay them one upon another, it
will make tbengt fbft.T-rYou may put in currants
^you pleafe.

TV ff^ake Wafer Pancakes^

BEAT four eggs well with two fpoonfuls of
fine flour, and two of cream, one ounce of loaf
fugar, beat and fifted, half a nutmeg grated,
put a little cold butter in a clean ^cloth, and rub
your pan well with it, pour in your batter and
make it as thin as a wafer, . fry it only on one
fide, put them.oo a difh, and grate fugar betwixt
every pancake, and lend them hot to the table*

1^0 make Cream Pancakes.

TAKE the yolks of two eggs, mix them with
half a pint of good cream, two ounces of fiagar,

M 3 rub

i66 TH^ EXPERIENCEI^

I

rub your pan with Wi^ ^nd fry thea 9$ ^in m '
podiblct |;ra(e Afg^r over t(iem» tod f^rve them

up hot. [

To make Clary Pancake**

BEAT three eggs with three fpoonfuls <rf
fine flour, and a litile fait, exceeding welU mix
them with a pint of milkf ^nd put lard into your
pan ; when it is hot, pour in yoyr batter as thin
&$ poiSblc, then lay in your clary leaves, and
pour a little more batter thin oyer them, fry
them a fine brown/ and ferve them up«

To /»tfi/ Batter Pancakes.

B]^AT three eggs with a pound of flour, very
vail, put ta it a pint cf milk, and a little ^t,
fry them in lard or bbtter, grate fttgar over themv
cut theoi in q^uartert and lerve them up.

To makefile Pancakes..

TAKE a pint of cream, eight eggs, (leave
out two of the whites) three Ipoonfuls of fack
or orange-flower water, a little fugar if it be
agreeable, a grated nutmeg; the butter and
cream muft be melted over the fire; mix sdl to*
gethcr with three fpoopfuls of flour ; butter the
frying-pan for the firft, let them run as thin as
you can in the pan, fry them quick, and fend
them up hot.

To make Tansey Pancakes.

«

BEAT four eggs, and put to them half a pint
of cre^m^ ixm Ipoonfuls of flour^ «nd two of

ENGLISH HOUSE-KEEPER. 167

finefugar^ beat them a quarter of an hour* then
put in one fpoonful of the juice of tanfey^ and
two of the juice of fpinage with a little grated
nutmeg, beat alt well toeether, and fry them in
fre(h butter : garni(h them with quartera of
Seville oranges, g^te double refined fugai^ over
them, and fend tkem up hoc.

To make a pink^cdmred Pancake.

BOIL a large beet root tender, and beat it
fine in a marble mortar, then add the yolks of
^f ^£^^> ^^^ fpoonfols (rf flour, and three
fpoonfula of good eream, fweeten it to your
tefte, and grate in half a nutmeg, and put in a
gkfs of brandy; beat them all toother half an
hour, fry them in butter, and garnifii them with
green fweecmeats, preferved apricots, or green
iprigs of myrtle.--*lt is a pretty corner diSi for
either iUvkii^t or fupper.

ii ni ' I Hil l I fT*»«y»'^^ptw^"<^»^»

CHAP. VI.

Oijervatious on PapDiNCs.

BREAD and cuflard puddings require time^
and a moderate oven, that will raife, and
not burn them ; batter and rice puddings a quick
oven, and always butter the pan or difli before
you pour the pudding in ; when you boil a pud*
ding, take great care your cloth is very clean, dip
it in boiling w*ater, and flour it well, and give
your cloth a (hake 5 if you boil it in a bafon,

M 4 butter

•i68 THE EXPERIENCED

butter It, and boil it in plenty of water, and
turn it often, and do not cover the pan ; when
enough take it up in the bafon, let it ftand a few
minutes to cool,, then untie the firing, wrap the
cloth round the bafon, lay your diih over it,
and turn the pudding out, and take the bafon
and cloth off very carefully, for very of ten a
light pudding is broke in turning out.

-rf Hunting Pudding. *

, BEAT eight eggs, and mix them with a pint
i>f good cream, and a pound of flour, beat them
well together, and put to them a pound of beef
fuet chopped very fine, a pound ot currants well
cleaned, half a pound of Jar raifins ftoned and
chopped fmall, a quarter oi a pound of powdered
fugar, two ounces of candied citron, the fame of
candied orange cut fnial], grate a large nutmeg,
and mix all well together, with half a gill of
brandy, put it in a cloth, and tie it up ciofe,
i^Will take four hours boiling.

^0 make a baked Almond Pudding.

BOIL the fkins of two lemons very tender,
and beat them very fine, beat half a pound of
almonds in rofe water, and a pound of fugar,
Very fine, melt half a pound of butter and let
U ftand till qiiite cold; beat the yolks of eight
ifggs and the whites of four, mix them, and
beat them all together with a little orapge-flowcf
water, and bake it iii the oven»

iTf

ENGLISH HOUSE-KEEPER. |6^

t

TV make a baked ^??hiL Pudding.

HALF a pound '^f apples well boiled and
pounded, half a pound of butter beaten to a
cream, and naixed with the apples beforip they
are cold, and fix eggs with the whites well
beaten and ftrained, half a pounds of fugar,
pounded and fifted, the rinds of two lemons,
.well tjipled and beaten ; fift the peel into clean
water twice in the boiling, put a thin cruft ia
the bottom and rims of your di(h/ Half an
hour will bake it.

m

ji ioi/e J Cv ST AKD Pudding.

BOIL a ftick or two of cinnamon in a quart
of thin cream, with a quarter of a pound of
fugar ; when it is cold put in the yolks of fix
eggs well beat, and mix them together i fet it
over a flow fire, and ftir it round one way, till
it grows pretty thick, but do not let it boil, take
it off and let it iland till it be quite cold, butter
a cloth very well, and dredge it with flour, put
in your cuflard, and tie it up very clofe, it will
take three quarters of an hour boiling ; when you
take it*up, put it in a round bafon to cool alittle,
then untie the cloth, and lay the diih on the
bowl and turn it upfide down ; be careful how
you take off the cloth, for a very little will
break the pudding, grate over it a little fugar ;
for fauce, white wine thickened with flour and
butter put in the diih.

12* THE EXFERIENCEB

i

BLANCH and bqit eight ouncet of Jordan
almonds^ with orange flawer« water, add to them
half a pound of cold butter, the yolks of ten
eggBf the juice of a large lemon, half the rind
grated fine, work them in a marble mortar, or
wcoden bafon till they look white and lights
lay a good pufF paile pretty thin in the 4k>ttom
cf a China di(h, and pour in your pudding i it
will take half an hoar baking.

To make a Lemon Pudding afecondWiy.

GRATE the rinds of four lemons, and the
juice of two or three, as they are in fize, then
take two bifcuits grated, three quarters of ft
pound of boiled buHe;-, with half a pound kX,
fugar diiTclved in the y^ks of twelve eggs, and
four whites well beat, with a little ialt and a
quarter of a nutmes grated ; mix all together
very w^l and put it into a di(h ; put a nice pafte
round the edge before it goes into the even.
Half aa hour wlllf bake it.

To n%ake a Limon Pvd^ijio a third Way.

TAKE, a pound of ^our well dried and iifted*
9 poupd pf fine Ai^ar beaiTaiid lifted, the find
of a lemqa grated, twelve eggs, the yolks beat
a UtUe by th^mfelves, and the whiter beat till
they are all froth, then gently mix all together*
put it in a pan, and bake it juil half an hour.

I

A ground

ENQLI$H HOU^E.KE^^ER. ^ iti

A ground Viici. Punpi^NQ^

BOIL fqur ounces of eround rice io ^v^ifit^
till it b^ foft, then beat tnQ yolks of four eggs
an4 pVit to them a pint of pream^ four ounces of
ftigar, and a quarter of a pound of butter, mi?
them all well together; you may either boil or
bake it. ^

jfyi Ohange Pudding.

BOIL the rind of a Seville orange very foft,
beat it in a i^rble mortar, with the juice, put
to it two Naples bifcuits grated very fine, half a,
pound of butter, a quarter of a pound of fugar^
and the yolks of fix eggs, miy them well to-
gether, lay a good puff pafte (ov nd the edge of
your China di(h, bake it in a gentle oven, hatf
an hour ; yoii may make a lemon pudding the
fame way, by putting in a lesMWi iiiAead of the
orange.

*

Tiomake m Orange. Pvddino aJecondJFay.

TAKE th^ rinds of fix orftn^es, boil them
ti)l ih^y are tender, cji^pging the wader as ofteo
ais yoiji find, it bitter,, c^t them very fine, the*
found and fifl three quarters of ^pq^nd of loaf
lug^r^ wafh very well three quiartccs of isk pound
of blotter, then take twelve eggs^ leaving four
of the whites outj mU all well to^^ther* but-
ter the bottom of the diHi well, and make. a.
rich cruft, which muft be put at the bottom.
Baice it nicely; it mud not be too brown.

Calf's

1^1 THE EXPERIENCED

Calf'js Foot Pudding.

BOIL a gang of calf's feet, take the meat
from the bones and chop it exceeding fine, put
to it the crumb of a penny loaf, a pound of beef
fuet (hred very fmall, half a pmt of cream,
eight eggs> a pound of currants well clcanfed,
four ounces of citron cut fmall, two ounces of
candied orange cut like draws, a large nutmeg
grated, and a large glafs of brandy, mix them
gM very well together, butter your cloth, and
dttft it with fioiir, tie it clofe up, boil it three
hours.; when you take the pudding up, it is beft
to put it in a bowl that will juft hold it, and
let it ftand a quarter of an hour, before you
turn it •ut, lay your difh upon the top of the
bafon and |prn it upfide down*

4

A boUed Rice Pudding*

BOIL a quarter of a pound of rice in water,
till it be foft, and put it in a hair fieve to drain,
Ix^at it in a marble mortar, with the yolks of
five eggs, a quarter of a pound of butter, th6
fame of fugar, grate a fmall nutmeg, and the
rind of half a lemon, work them well together
for half an hour, then put in ifklf a pound of
currants ' well wafhed and cleaned, mix them
well together, butter your cloth and tie it up }
boil it an hour, and fer?e it up with white wine
fauce.

Bread

ENGLISH HQUSE-KEEPER. 17^.

Bread Pudding*

TAKE the crumb of a pennv loaf, «Bd pour
en it a pint of good milk boiling hot, when
it is cold, beat it very fine, with two ounces of
butter and fugar to your palate, grate half a
nutmeg in it, beat it up with four eges, and
put them in and beat all together near half aa
hour, tie it in a cloth and boil it an hour, yoa
may put in half a pound of currants for change^
iQd pour over it white Wine fauce.

To make a boiled Br.ead Pudding afeconi

Way.

TAKE the in fide of a penny loaf^ grate it
fine, add to it two ounces of butter, take a pint
and a half of milk, with a ftick of cinnamon ^
boil it and pour it over the bread, and cover it
clofe till it is cold, then take fix tgg^ beat up
very well with rofe water, mix them all well
together, fweeten to your tafte, and boil it one
houn

. To make a Nice Pudding.

BOIL half a pint of milk with a bit of cin-
namon, four eggs with the whites well beaten,
the rind of a lemon grated, half a pound of
fuet chopped fine, as much bread as will do ; pour
your milk on the bread and fuet, keep mixing
it till cold^ then put in the lemon peel, eggs»
a little fugar, and fome nutmeg grated finc#
Either bake or boil it, as yoiA think proper. ^

r.

^

m •

>74 THE tX^ERlENCED

To make a Plain Pudding,

BEAT the yolks and whites of three eggs,
with two large ipoonluls of flour, a little lalt,
and half a pint of good milk or cream, makp it
the thicknefs of a pancake batter, and beat alt
very well together. Half an hour will boil il»

Ttf nuAe a Sippet Pudding*

CUT a penny loaf as thin as pofflble, puff a
hyer of bread in the bottom of a pewter difh,
then ft few over it a layer of marrow, o* bctf Fiict,
a handful of currants, then lay a layer of bread,
and fo on till you fill your difli j as the firft lay,
let the iilarrow or fuet, and currants be at the
topi beat four eggs and mix .them with a quart
of cream# a qikartet of a pound of fugar, and a
largt nutmeg gtaied, pour it On yo^r difli, and
1>ake it in a moderate oiren, wheA it comes out
of the orelii pour over it wifte fauce.

I

m

An Apricot Pudding.

*

TAKE twelve large apricots, pare them, and
give them a fcald in w«er, till they are foft; then
take out the Dones^ grate the crumb of a ptntij
loaf, and p5)ur o.*i it a pint of cream holing hot,
Jtet it (land till half cold, then add a quarter of a
pound of fugar, atrd the yolks of four eggs, xnit
all together with a glafs of Madeira wine, pour
it in a dilh^ with thin puff paftc round i bake it
half aa hour in a moderate oven.

^ Trans-

ENGLISH HOUSE.KEEPER. k/l

<

jtf Transparent Pudding*

BEAT eight eggs very wcll^ and put them in
a pan, with half a pound of butter, and the fame
weight of loaf fugar beat fine, a little grated nut*
meg, fet it on the fire and keep ftirring it till it
thickens like buttered eggs, then put it mabafon
to cool, roll a rich pn^paf^e very thin, lay it
round the edge of a China di(h, then pour in the
pudding, and bake it in a moderate oven half an
fiour, it will cut light and clear.-^It is a pretty
podding for a corner for dinner and a middte
ioc fupper«

^Vermicelli Podding.

BOIL four ounces of vermicelli in a piht of
aew railk till it is foft, with a flick or two of
€innanK>n» then put inhalf apint of thick cream^
a quarter of a pound of butter, a quarter of t
pound of fugar, and the yolks of four beaten
egg$«— — ^'^^ ^t ^A ^A earthen diih without a
pafte.

A red Sago Pudding.

TAKE two ounces of fago, boil it in watett
.with a ftick of cinnamon till it be quite i^h and
thick, let it ftand till quite cold, in the meam
time grate the crumb of a halfpenny loaf, and
|»our over it a large glafs of red wine, chop four
•ounces of marrow, and half a pound of fugar,
and the yolks of four beaten eggs, beat them all
togethar for a quarter of an hour, lay a puff

paftc

n

U;6 THE EXPERIENCEO

paile round your di.{h, and fend it xq the oven }
when it comes back ftick it over with blanched
almonds cut the long way, and bits of citron cot
the iame ; fend it to tablei

-^W^^Tansey Pudding. - ,

. GRATE four Naples bifcuits^ put as much
cream boiling hot as will wet them^ beat the
yolks of four eggs, have ready a few chopped
tanfey leaves, with as much fpinage as will make
it a pretty green, be careful you do not put too
much tanfey in, it will make it bitter, mix all
together when the cream is cold with a litde
fugar, and fet it over a flow fire till it grows
thick, t|;ien take it of¥^ and when Cold put it in
a cloth, well buttered and floured, tie, it up clofc
and let it boil thi'ee quarters of an hour, take it
up in a bafon, and let it fhind one quarter, thea
turn it carefully out, and put white wine fauce
found it.

A Tansey Pudding mt6 Almonds.

BLANCH four ounces of almonds, and beat
them very fine with rofc water, ilice a French
roll very thin, put on a pint of cream boiling
hot, beat four eggs Very well, and mix with the
eggs when beaten a little fugar and grated nut-
meg, a glafs of brandy, a little juice of tanfey*
and the juice of fpinage to make it green, pat
all the ingredients into a flew-pan j with a quar«
ter of a pound of butter, and give it a gentle
boil ; you may either boil it or bake it in a difb,
cither with a crufl or writing paper.

4

ENGLISH HOUSE-KEEPER. 177

ji T AH SKY FuDJiitiG of gfounJ Kiev.

BOIL fix ounces of ground rice in a quart of
good milk, till it is foft ; then put in half a pound
of butter, with fir eggs very well beat, and fugar
and rofe water to make it palatable ; beat fome
fpinage in a mortar, with a few leaves of tanfey,
fqueeze out the juice through a clothy and put
it in ; mix all well together, cover your difli with
writing paper well buttered, and pour it in ^
three quarters of an hour will bake it 5 Vhen
yoa difli it up ftick it all over with a Seville or
fweet orange in half quarters.

ji Saoo Pudding another Way.

BOIL twoouncesof fagotill it is quite th\ck
m milk, beat fix eggs, leaving out three of the
whites, put to it half a pint of cream, two
fpoonfuls of fack, nutmeg and fugar to your
tafte 5 put a pafte round yout difh.

Little Citron Puddings.

TAKE half a pint of cream, one fpoonful
of fine flour, two ounces of fugar, a little nut-
meg, mix them all well together, with the yolks
of three eggs, put it in tea-cups, and (lick in it
two ounces of citron cut very thin, bake them
in a pretty quick oven, and turn them out upOA
« China di(h. — Five is enough forafidedifii'

A baked Tansey Pudding.

GRATE the crumb of a penny loaf, pour
on it a pint of boiling milk, with a quarter

. N #f

u^

178 THE EXPERIENCED

of a pound of butter in it, let it ftand till a1mo(f

cold, then beat five eggs, and put them in with

a quarter of a pound of fugar,' a laree nutoaeg

grated, and a glafs of brandy^ itir them about

and put them in a tofling pan, with as much

Juice of fpinage as will green it, and a little

tanfey chopped fmall, ftir it about over a flow

fire till it grows thick. Butter a (heet of writing

paper and lay it in the bottom of a pewter diih,

pin the corners of the paper to make it ftand

one inch above the difh, to keep the padding

from fpreading, and let it ftand three quarters of

jin hour in the oven ; when baked, put the diih

over it you fend it up in, and turn it out upon it,

take off the paper, ftick it round with a Seville

jsrange cut in half quarters, ftick one quarter \\\

the middle, and ferve it up with wine fauce. It

vvill look as green as if it had not been baked,

when turned out.

A green Codling Pudding*

GREEN a quart of codlings, as for a pyc,
rub them through a hair fieve with the back of
a wooden fpoon, and as much of the juice of
beets as will green your pudding, put in the
crumbs of half a penny loaf, half a pound of
butter, and three eggs well beaten; beat them
«11 together with half a pound of fugar, and t*o
fpconfuls of cyder; lay a good pafte round the
rim of the di(h, and pour it in, — Half an hour
\yill bake it.

TV

r^

V

ENGLISH HOUSE. KEEPER. 179

To make a common Rice Pudding.

WASH half a pound of rice, put to it three
plots of good milk, mix it well with a quarter
of a pound of butter, a ftick or two of cinnamoa
beaten fine, half a nutmeg grated, .one egg well

beat, a little fait and fugar to your taftc.

One hour and a half will bake it in a quick oven i
when it comes out take off the top, and put the
pudding in breakfaft cups, turn them into a hot
diih like little puddings, and ferve it up.

^Marrow Pudding.

POUR on the crumb of a penny loaf a pint
of cream boiling hot, cut a pound of beef mar-
row very thin, beat four eggs very well, then add
aglafs of brandy, with fugar and nutmeg to your
taftc, and mix them all well up together ; you
may either boil or bake it, three quarters of an
hour will do it, cut two ounces of citron very
thin, and ilick them all over it when you di(h
it up.

Marrow Pudding afecondWay.

HALF boil four ounces of rice, fhred half
a pound of marrow very fine, ftone a quarter of
apound of raifins, chop them very fmall, with
t-WQ ounces of currants well cleanfed, beat four,
eggs a quarter of an hour, mix it all together with
a pint of good cream, a fpoonful of brandy, fugar
and nutmeg to your tafte; you may either bake
it or put it in hogs fkins.

N 2 Marrow

]8o THE EXPERIENCED

Marrow Pudding a third Wdy.

BLANCH half a pound of almonds^ pirt
them in cold water all night, and next day beat
them in a marble mortar very fine, with orange*
flower, or rofe water, take the crumb of a penny
loaf, and pour on them a pint of boiling creamy
whilil the cream is cooling, beat the yolks of
four eggs and two whites a quarter of an hour,
add a little fugar, and grate nutmeg to your pa-
late, have ready fhred the marrow of two bones,
and mix them all well together with a little can-
died orange cut fmall, this is ufually made to fill
in fkins, but it is a good baked pudding : if you
put it i^ fkins, do not fill them too full, for it
will fwell, but boil them gently.

White Puddings in Skins.

WASH half a pound of rice in warm water,
boil it in milk till it is foft, put it in a fieve to
drain, blanch and beat half a pound of Jordan
almonds very fine, with rofe water, wafh and
dry a pound of currants, then cut in fmall bits
a pound of hog's lard, take fix eggs and beat
them well, half a pound of fugar, a large nut*
nieg grated, a flick of cinnamon, a little mace,
and a little fair, mix them very well together,
fill your fkins and boil them.

1^0 make aQ^KYii^Q Pudding.

BOIL a quart of cream and let it fland till
almoft cold, then beat four eggs a full quarter of
an hour, with a fpoonful and a half of flour, then
mix them with your cream, add fugar and nut-
meg to your palate, tie it dofe up in a cloth well

buttered,

ENGLISH HOUSE-KEEPER. i8i

liuttercdy and let it boil an hour and turn it care-
fully out.

9h make a Quaking Pudding afecond Way.

TAKE a pint of good cream, the yolks of
ten eggs and fix whites, beat them very well,
and run them through a fine fieve ; then take
two heaped fpoonfuls of flou^, and a fpoonful
or two of cream, beat it with the flour till it be
fmooth, then mix all together, and tie it clofe
up in a difli or bafon well rubbed.with butter,
and dredged with flour, the water mud boil
when you put in the pudding* One hour will
boil it ; ferve it up with wine fauce in a boat.

Tc make a Torxshibe Puddinq to bake under

Meat.

BEAT four eggs with four large fpoonful? of
^ne flour^ and a little &lt, for a quarter of an
hour, put to them one quart and a half of milk^
mix them well together, then butter ;a dripping-
pan and fet it under beef, mutton, or a loin of
veal when roafting, and when it is brown cut it
in fquare pieces and turn it over ; when well
browned on the under fide, fend it to table oil a
difh. — ^Yqiji QV^y Tti\% a boiled pudding the fame

POU]RL a pint of new milk boiling hot on
three fpponfuls of fine ilour, beat the flour and
milk for half an Ijiour^ then put in three eggs ami
}>eat it a litde longer, grafe in half a tea- fpoonful
of ginger^ dip the cl^h ^n boiling water, butter
^t well, and flour it. put in 'the pudding and tie
it.clofc ^Pf and boi^ it an hour^ it rec^uires great

N J care

i82 THE EXPERIENCED

care when you turn it out ; pour over it thick
melted butter.

Herb Pudding:

OF fpinage, beets, parfley, and leeks take
each a handful, wafh them and give them a fcald
in boiling water, then ftired them v«y fine,
have ready a quart of groats fteeped in warm
water half an hour, and a pound of hog's-lard
cut in little bits, three large onions chopped
fmall, and three fage leaves hacked fine, put in
a little fait, mix all well together, and tie it clofe
pp; i( will requir.e to betaken up in boiling to
XIacken the firing a little.

ffo make a Yam Pudding.

TAKE a middling white yam, and either
boil or roaft it, then pare off the ikin and pound
it very fine, with three quarters of a pound of
butter, half a pound of fugar, a little mace,
tinnanion, and tvvelve eggs, leaving out* half
the whites, beat them with a little rofe water.
You may put in a little citron cut fmall, if yoa
like it, and bake it nicely.

Gooseberry Pudding.
' SCALD half a pint of green goofeberries in.
ivatcr till they arc foft. put them into a^fieve to
drain, wheij cold work them through an hair
fieve with the back of a clean wooden fpoon,
add to them half a pound of fugar, and the fame
of butter, four ounces of Naples bifcuits, beat
fix eggs yQvf Well, then mix all together, and
beat them a quarter of an hour, pour it in aa
earthen difli without paftc 3 half an hour will
bake it. ' •

^0

• >

ENGLISH HOUSE-KEEBER. 183

To make Raspberry Dumpi^ins.
MAKE a good cold pafte, roU it a quarter of
tn inch thick, and fpread over it rafpberry jam
to ^our -own liking, roll it up, ami boil it in a
cloth one hour at leaft, take it up, and cut it in
five ilices^ and lay one in the middle and the other
four round it, pour a little good melted buttef
in the difh, and grate fine fugar round the edge
of the difli.— It is proper for a corner or fide
fpr dinner.

To make Damson Dumplins. '

MAKE a good hot pafte cruft, roll it pretty
thin» lay it in a bafon, and put in what quantity
of damfoQS you think proper, wet the edge cv
the pafte, and clofe it up, boil it in a cloth one
hoar and (end it up whole, pour over it melted
butter, and grate fugar round the edge of the
di(h : Note, you may make any kind of pre*-
ierved fruit the (ame way«

To make A^^L'r Dumplins.

PARE your apples, take out the core with aii
apple icraper, fill the hole with quince pr orange
marmalade, or fugar, which fuits you, then take
a piec^ of cold pafte, and make a hole in it, a^
if you was going to make a pye, lay in your ap-
ple^ and put another piece of pafte in the fame
form, and clofe it up round the fide of your ap-
ple^ it is much better than gathering it in a lump
at one end, t;e it in a cloth, and boil it three
quarters of an hoiiri pour melted butter over
then)^ and ferve them up, five is enough for a

N 4 r«

tl4 THE EXPERIENCED

Ttf make a SpARitow Dumpling.
MIX half |i pint of good milk, with three
eggs, a little fait, and as much flour as will
make it a thick batter, put a lump of butter
rolled in pepper and (alt in every fparrow, mix
them in the batter, and tie them in a cloth, boil
fhem one hour and a half, pour melted butter
over them and ierve them up.

To make a Barm PuDorac.
TAKE a pound of flour, mix a fpoonful of
barm in it, vi^ith a little fait, and make it into
a light pafl;e with warm water, let it lie one
hour, then make it up into round balls, and tie
them up in little nets, and put them in a pan of
boiling water, do not cover them,, it \yill make
them fad, nor do not let them boii fo faft as to
let the water boil over them, turn them when
they have been in fix or feven minutes, and they
will rife through the nets and look like diamonds,
twenty minutes will boll them.; &rve them up
and pour fweet faiice over them.

To make a Hanover Cake or Pudding.

TAKE half a pound of almonds blanched,
and beat fine with a little rofe water, half a
pound of fine fugar, pounded and fifted, fifteen
eggs, leaving out half the whites, the rind of
a lemon grated very fine i put a few almonds in
the mortar at a time, and put in by degrees about
a tea^cupful of rofe water ; keep throwing in
;be fugar ; when you have done the abnonds and
fugar together a little at a time till they are all
uied up, then put it into your pan with the eggs:
beat them very well together. * Half an hour
will bake it; it muft be a Ij^ght brown.

PART

}

f

• «

PART Ih

CHAP. VII,

Oifervatims on making Decorations for m

Table.

WHEN you fpin a filvcr web for a defert^
always take particular care your fire is
clear, and a pan of ^ water upon the
fire to keep the heat from your face and do-
tnach, for fear the heat ihould make you faint $
you muft not fpin it before a kitchen fire, for
the fn^aller the grate is, fo that the fire be clear
and hot, the better able you will be to fit a long
time before it, for if you fpin a whole deiert,
you will be feveral hours in fpinning it ; be fure
to have a tin box to put every bafke^ in as you
fpin thenif and cover them from the air, and
keep them warm, until you have dohe the whole
as your receipt directs you«

if you fpin a gold web, take care your chafing
diih is burnt clear; before you fet it upon the
table where your mould is, fet your ladle on the
fire,and keep ftirring it with a wooden fkewer till
it juft boils, then lei it cool a little, for it will
not fpin when it is boiling hot, and if it grows
cold it is equally as bad, but as it cools on the
fides of your ladle, dip the point of your knife
in, and begin to fpin round your mould as long
as it will draw, then heat it again ; the only art
is to keep it of a proper heat, and it will draw
out like a fine thread, and of a gold colour ; ft
is a great fault to put in too much fugar at a time^

♦ for

V

i66 THE EXPERIENCE'D

for often heating takes the moifturc out of the
fugar, and burns it ; therefore the beft way is to
put ih a littlest a time, and clean out your ladle.

When you make a hen or bird's neft^ let part
of your jelly be fe^ in your bowtjbefore you put
on your flumpdery, or itraw, for if your jelly is
warm they will fetfle to |be bottom, and mix
together*

If it be a fifh pond, or a tranfparent pudding,
put in your jelly at three different times, to make
your difb or fruit keep a( a proper diftance one
from another, and be (ure your jelly is very clear
and Aiff, or it will not ihow the figures, nor keep
whole; when you turn them out, dip your bafon
in warm water, as your receipt direds, then turn
your difli or falver upon the tpp of your bafon,
gnd turn your bafon upiide down«

When you make flummery, ilways obfervc
to have it pretty thiek, and your moulds wet in
cold water before you put in your fliitotoery, or
your jelly will fettle to the bottom, and the
cream fwim at the top, fo* that it will look to be
two different colours^

If you make cuftards, do not let them boil
after the yolks are in, but flir them all one way,
and keep them of a good heat till they be thick
enough, and the rawnefs of the eggs is gone off^

When you make whips or fyllabubs, raife
your froth with a chocolate mill, and lay it upon
a fievc to drain, it will be much prettier, and
will lie upon your glafie;, without mixing with
your wine or running down the fides of your
glafies ; and when you have made any of the
before mentioned things, keep them in a cool

2 airy

'

ENGLISH HOUSE-KEEPER. 187

airy pUc.e, for a clofe place will give them a bad
laftc, and foon fpoil them.

To Jpiri a Silver Web for cdvering Sweet-t

Meats.

TAKJE a.quartcr of a pound of treble-refiqed
"fugar, in one lump, and fet it before a moderate
fire on the middle of a filver faiver, or pewter
plate^ fet it a little aflant, and when it begins to
run like clear water to the edge of the plate or
falver, have ready a tin cover, or china bow!
fet on a ftool, with the mouth downward, clofe
to your fugar, that it may not cool by carrying
too far, then take a clean knife, and take up as
much of the fyrup as the point of the knife will
hold, and a fine thread will come from the point,
which you muft draw as quick as poflible back-
wards and forwards and alfo round the mould,
as long as it will fpin from the knife ; be very
careful you do not drop the fyrup on the web,, if
you doit will fpoil it, then dip your knife into
the fyrup again, and cake up more, and fo keep
fpinning till your fugar is done, or your web is
thick enough; be fure you do not let the knife
touch the lump on the plate that is not melted,
it will make it brittle, and not fpin at all, if your
fugar is fpent before your web is done, put frefti
fugar on a clean plate or. falver, and do not fpin
from the fame plate again ; if you jdo not want the
web to cover the fweetmeats immediately, fet it
in a deep pewter diHi, and cover it with a tin
coveii and lay a cloth over it, to prevent the air
from, getting to it, and fet it before the fire (it
requires tq be kep( warm, or it will fali) when

your

lS8 THE EXPERIENCED

your* dinner or fupper is diHied^ have readjr a
plate or di(h the fize of your web^ filled with
different coloured fweetmeats^ and iet your web
over it. It is pretty for amiddle» where the diihet
are few^ or corner where the number is large.

To jpin a Gold Web Jbr covering Swsett

Meats.

BEAT four ounces of treblerr^aed fugar in
a marble mortar, and iift it through a hair fievci
then put it in a filver or brafs ladle^ but fUver
snakes the colour better, fet it over a chafing^r
di£h of charcoal, that is burnt clear, and iet i|
^n a table, and turn a tin cover or china bowl
^fide down upon the fiime table, and when yomr
fugar is melted, it will be of a gold colour^ take
your ladle off the fire, and begin to fpin it with
a knife, the fame way as the iilver web ; when
the fugar begins to cool and fet, put it over thf
fire to warm, and fpin it as before, but do no\>
warm it too often, it will turn the fugar a bad
colour ; if you have not enough fugar, cleaQ
(he ladle before you put in more^ and /pin it
till your web is thipk enough, then take it o^
and fet it over tha fweet meats, as you did thf

filver web.

■ •

^0 make Gum Paste y^r Desert Baskets

or CovER^.

TAKE one ounce of gum dragon, fteep it ia
a tea-cupful of cold water all night, the nei^t
morning haye ready a pound of treble-refined
fugar, beat and fift it through a filk fieve, rub
your gum through a hair iieye, then mix your

fug*r

ENGLISH HOtJSE.KEEPER. 189

fagar and gum together with a ftrong hand» and
in working it will become as white as fnow ;
then take a little fine hair powder^ and make it
into a very ftifF paftc, and cut it into baikets,
or crocrans^ fwans^ or any kind of mould or
figure you pleafe 1 dry it in a very cool ftove or
ovcn» or before the fire, and it will be quite
white and hacd and fit for ufe, either to cover
(yvectmeats or to fet ofif a defert.

^Q maki a Chinese Temple w Obelisk.

TAKE four Ounces of fine flour, half an
ounce of butter, one ounce of fine fQgar, boil
the fugar and butter in a little water, when it is
cold beat an egg and put to the water, fugar, and
butter, mix it with the flour, and make it into
a very iliflFpafte, then roll it as thin as poflTible,
have a fet of tins the form of a temple, and put
the pafl:e upon them^ and cut it in what form
you pleafe, upon the feparate parts of your tins,
keeping them feparate till baked, but take care to
have the pafte exadlly the fize of the tins j when
you have cut all the parts, bake them in a flow
oven, when cold take them out of the tins and
join the parts with ftrong ifinglafs and water
with a camel's-hair brufh, and fet them one upon
the other, and the forms of the tin moulds
will direft you ; if you cut it neat, and the paftc
be rolled very thin, if is a beautiful corner for a
large table ; if you have obeliflc moulds you may
make them the fame way for an oppofite corner.
Take care to make the pillars ftronger than the
top, fo as to bear the weight; you may cut th«

forcft

190. THE EXPERIENtED

form of covers with this paftc for wet or diy
fweetmeats^ or creams for (upper difhes^

Td) make a Desert of Spun Sugar.

Sj)in two large webs, and turn one upon the
ether to form a globe, and put in the infide.of
them a few fprigs of fmall flowers and myrtle,
and fpin a little more round to bind them toge-
ther, and fet them covered clofe up before the
£re, then fpin two more on a lefler bowl and
put in a rbrig of myrtle, and a few fmall flowers,
and bind them as before, fet them by, and fpin
two more lefs than the laft, and put in a few
flowers, bind them and fet them by, then fpin
twelve couple on tea-cups of three different fizes
in proportion to the globes, to reprefent bafkets,
and bind them two and two as the globes with
fpun lugar; fet the globes on a filvcr falver, one
lapon another, the largeft at the bottom, and
fmalleft at the top -, when you have fixed the
globes, run two fmall wires through the middle
of the largeft globes, acrofs each other; then
take a large darning needle and filk, and run it
through the middle of the largeft bafkets, crofs
it at the bottom, and bring it up to the top, and
make a loop to hang them on the wire, and do
fo with the reft of your bafkets, hang the largeft
bafkets on the wires, then put two more wires
a little fhortcr acrofs, through the middle of the
fecond globes, and put the ends of the wires out
bttwixt the bafkets, and hang on the four mid-
dle ones, then run two more wires fhorter than
the laft, through the middle of the top globes, and
hang the bafkets over the loweft; ftick a fprig

of

ENGLISH HOUSE-KBEPER. api

oftayrtleon the top of your globes, and fet it in
unthe middle ofthe table. —rObferve you do not
pot too much fugar down at a time for a filver
web, becaufe. the fugar will fefeits moifture, and
run in lumps inflead of drawing out ; nor fo
much in tihe. ladle, for the gold web will lofe
its colour by heating too oft. — You rtiay make^
the bafkets a filver, and the globes a gold co-
lour, if you choofc them. — It is a pretty defert
for a grand table.

To make Calf's Foot Jelly,

PUT a gang of calves feet well cleaned into
a pan, with fix quarts of water, and let them
boil gently till reduced to two quarts, then take
ovt the feet, fcum off the fat clean, and clear
the jelly from the fediment, beat the whites
of five eggs to a froth, then add one pint of
Liibon^ Madeira, or any pale made wine, if you
choofe it, then fqucezein the juice of three le-
mons ; when your ftock is boiling, take three
fpoonfuls of it, and keep ftirring it with your
wine and eggs to keep it from curdling, then add
a little more ftock^ and ftill keep ftirring it, and
then put it in the pan, and fweeten it with loaf
fugar to your tafte, a glafs of French brandy will
keep the jelly from turning blue in frofty air,
put in the outer rind of two lemons, and let it
boil one minute all together, and pour it into a
flannel bag, and let it run into a balbn, and keep
pouring it back gently into the bag till it runs
clear and bright, then fet your glaffcs under the
bs^g, and cover it left duft gets in. — If you would
have the jelly for a fiih-pond, tranfparent pud-
ding

192 THE EXPERIENCED

dingy or hen's neft, to be turned out of the
mouldy boil half a pound of ifinglais in a pint
of water, till reduced to one quarter, and put
it into the ftock before it is refined*

To make Savoury Jelly.

SPREAD fome ilices pf lean veal and ham,
iii the bottom of a flew-pan, with a carrot and
turnip or two or three onions ; cover it, and let
it fweat on a flow fire^ till it is as deep a brown
as you would have it, then put to it a quart of
very clear broth, fome whole pepper, mace, a
very little ifinglafs, and fait to your taftc^ let
this boil ten minutes, then drain it through a
French ftralner, fcum off all the fat and put it
to the whites of three eggs, run it feveral times
through a jelly bag as you do other jellies.

To make Savoury J^LLYjbr cold Meat.

BOILr beef and mutton to a fliff jelly, feafbn
it with a little pepper and fait, a blade or two of
mace, and an onion, then |}eat the whites of four
^ggSf put it to the^elly, and beat it a little, then
run it through a jelly bag, and when clear pour
it on your meat or fowls in the difli you fend it
up on.

To mate Hartshorn Jblly ajecond Way.

TAKE half a pound of hartftiorn and put to
it two quarts of water, let it fland in the oven
all night, then drain it from the hartihorn, aod
put to it a pint of rheniih wine, the whites of

four

I

ENGLISH HOUSE-KEEPER- 193

four eggs, a little mace, the juice of three
lemons, and fugar to your tafte ; boil them to-
gether, and ftrain it through a jelly bag; when
at is fine put it in your glafles for ufe.

N. B.—^lf you have no Rhenifli wine, white
wise will do»

7* make Flummery.

PUT one ounce of bitter and one of fweet
almonds into a bafon, pour over them fome
boiling water, to make the fkins come off, which
is called blanching, ftrip off the fkins, and
throw the kernels into cold water, then take
them out, and beat them in a marble mortar,
with a little rofe water to keep them from oil-
ingt when they are beat> put them into a pint
of calf's foot ftock, fet it over the fire, and
fweeten it to your tafte with loaf fugar, as foon
as it boils ftrain it through a piece of muilin or
gaufe^ when a little cold put it into a pin^ of
diick cream, and keep ftirring it often till it
grows thick and cold, wet your moulds in cold
water, and pjur in the flummery, let it /land
five or fix hours at leaft before you turn them
eut; if you make the flummery fliff, atod wet
the moulds, it will turn out without putting it
into warm water, for water takes off the figures
of the mould, and makes the flummery look
dull. — N. B. Be careful to keep flirring it till
cold, or it will run in lumps when you turn
it out of the moulds

T$

194 THE EXPERIENCED

To make Colouring for Flummery and

Jellies.
TAKE two penny-worth of cochineal, bruise
it with the blade of a knife, iand put it into half
% tea-cupful of the bcft French brandy, and let it
(land a quarter of an hour ; filter it through
a fine cloth, and put in as much as will make
the jelly or flummery a fine pink; if yellow,
take a little faflfron, and tie it in a rag, diffolvc it
in cold water; if green, take fome fpinage, boil
it, take off the froth, and mix it with the jelly;
if white, put in fome cream.

To make a Fish-Pond.

FILL four large fifh moulds with flummery,
and fix fmall ones, take a china bowl, and pat
in half a pint of ftiff clear calf's foot jelly, let it
ftand till cold, then lay two of the fmall fiflics
on the jelly, the right fide down, put in half a
pint mpre jelly, let it ftand till cold, then lay
in the four fmall fiflies acrofs one another, that
tvhen you turn the bowl upfidedown the heads
and tails may be feen, then almoft fill your
bowl with jei-ly, and let it ftand till cold, then
lay in the jelly four large fiftiies, and fill the ba-
fon quite full with jelly, and let it ftand till the
next day; when you want to ufe it, fet your
bowl to the brim in hot water for one minutd,
take care that you do not let the water go into
the bafon, lay your plate on the top of the ba-
fon, and turn it upfide down, if you want it for
the middle, turn it out upon a falver ; be furc
you make your jelly ytty ftiff and clear.

ENGLISH HOUSE-KEEPER.

To make a Hen*s Nest.

195

TAKE three or rfive of the fmalleft pullet
eggs you can get, fill them with flumniery, and
when they are ftifFand cold peel ofF the (hells',
pare off the rindsoflwolemons very thin, and
boil them in fugar and water, to take off the
bitternefs, when they are cold, cut theni in
long (hreds to imitate ftraws, then fill a bafon
one third full of ftiff calf's foot jelly, and let it
ftand till cold, then lay in thie ftircd of the le^
mons, in a ring about two inches high in the
middle of your bafon, drew a few corns of fago
to look like barley, fill the bafon to the height
of the peel, and let it ftand till cold, then laj
your eggs of flummery in the middle of the rin^
that .the ftraw may be feen round, fill the bafoa
quite full of jelly, and let it ftand, and turn it
out the fame way as the fi£h-pond«

fTo make Blanc-mange of Isinglass.

BOIL one ounce of ifinglafs in a quart of
w^ter till it is reduced to a pint, then put ja
the whites of four eggs, with two fpoonfuls of
rice water, to keep the eggs from poaching, and
fugar to your tafte, and run it through a jelly*
bag, then put to it two ounces of fweet and
one ounce of bitter almonds, give them a fcald
in your jelly, and put them through a hair fieve,
put it in a China bowl, the next day turn it
out, and ftick it all over with almonds, blanched
anrd cut lengthvt^ays: garnifh with green leaves,
•r flowers.

■

196 THE EXPERIENCED

Green Bxanc-manoe of Isinglass.

DISSOLVE your ifinglafs, and put to it two
euAces of fweet and two ounces of bitter al-
monds^ with as much juice of fpinage as will
make it green, anda fpoonful of French brandy,
fet it over a ftove fire till it is.almoft ready to
boil, then ftrain it through a gauze fieve, when
jt grows thick, /put it into a lemon mould, and
the next day turn it out — ^garniih it with red
and white nowers«

Clear Blanc-mange.

TAKE a quart of ftrong calf '& foot jelly,
ftim off the fat and ftrain it,, beat the whites of
four eggs, and put them to your jelly, fet it
over the fire, and keep ftirring it till it boils,
then pour it into a jelly, bag, and run it ihrough
feveral times till it is clear, beat one ounce of
fweet almonds, and one of bitter, to a paftc,
with a fpoonful of rofe water fqueezed through
a cloth, then mix it with the jelly, and three
A>oonfuls of very good cream, fet it over the
nre again, and keep flirring it till it is almoil
boiling, then pour it into a bowl, and ftir it very
often till it is almoft cold, then wet your moulds
and fill them.

■

Yellow Flummery.

TAKE two ounces of ifinglafs, beat it and
open it, put it into a bowl, and pour a pint of
boiling water upon it, cover it up till almoft
C^old, and add a pint of white wine, the juice

of

^

ENGLISH HOUSE-KEEPEIL 197^

of two lemons» with the rind of one, the yolks
of eight eggs beat welU fweeten it to your taftef
put it in a tofling'^pan and keep ftirring it, when
It boils drain it through a fine fieve, when al-
moft cold, put it into cups and moulds*

LAY an ounpe of gambouge in a quarter o£
a pint of water, put an ounc^ and a half of good
ftone blue in a little water, when they are both
diflblved, mix them together, add a quarter of
a pint more water, and a quarter of a pound of
fine fugar, boil it a little, then put it into a galli-
pot, cover it clofe and it will keep for years; be
careful npt to make it too deep a green, . for a
ypry If t^lp will do at a time»

Fruit in Jelly,

PUT half a pint of clear ftiff calf's foot jelly
into a bafon, when it is fet and (liiF lay in three
fine ripe peaches, and a bunch of grapes with
the ftalks up, put a few vine leaves over them>
then fill up your bowl with jelly, and let it ftan4
till the next day; then fet your bafon to the brim
in hot water, and as foon a; you find it leaves the
^afon, lay your di(h over it, and turn your jelly
carefully upon it — garniCh with flowers.

Green Melon in Flummery!

MAKE a liule iliff flummery, with a good
deal of bitter almonds in it, add to it it as much
iuice of fpinage as will make it a fine pale green,

O 3 when

19* ' THE EXPERIENCED

when it is as thick as good cream wet your hie?
Ion mould and put it in;, then put a pint of clcair
calf's foot jelly into a large bafon,and'let them
iland till the next day,' then turn out your mcr
Ion, and lay it the right fide down in the mid-
dle of your, bafon of jelly ^ then fill up your
bafon with jelly that is beginning to fct, let it
iiand all liight, and turn it out the fame way a|
ifhe fruit in jelly: make a gafland of flowers,
and put it in your jelly. — If is a pretty difh for
middle at flipper, or corner for a fecond couria
it dinner.

. . i

J

Gilded Fisu in Jelly.

MAKE a little clear blanc-mange aVis drrefled
in the receipt, then fill two large fi(h mouJds
with it,*and when it is cold turij it out, and gild
them with gold leaf, or ftre^ them over with
gold .and filver bran mixed, fhcn lay them ba a
foup difh, and fill it with clear thin calf's foot
jelly, it niuft be fb thin as they will fwim in it;
if yoii have nb jelly, Lifboa wine, or any kind

6f pale made wines ivilldo«

f.

Hen and Chickens in Jelxy*

' MAKE fonic flummery with a deal of fweet
almonds in it, colour a little of it brown with
chocolate, an^l put it in a mould the fliape of a
h'en> then colour fome more flummery with the
yolk of aha^d tg^ beat as fine as poffiblc, Icive
part of your flummery white, then fill themouldi
©f fevcn chickens,, three with white flummery,
*nd three with ycUovv, and one the colour of the

henj

ENGLISH HOUSE^KEEPER: 1991

ben ; when they are cold turn them into a deep
difi) ; put under and round them lemon peel,
boiled tender and cut like Htzw, then put a little
dear calf's foot jelly under them^ to keep thenn
in their places, and let it ftand till it is ftifF, then
fill op your di(h with more, jelly. — -They arc a<
pretty decoration for a grand table

To maie a Traksfarekt Pudding.

MAKE your calf's foot jdly very ftifF, and
when it is quite fine put a gill into a china ba-
ibn> let it ftand till it is quite fet; blanch a few
Jordan Almonds, cut them and a few jar raiiins
lengthways, cut a little citron and candied lemon
in little thin flices, ftick them all over the jelly,
and throw in a few currants, then pour more
jelly on till It is an inch higher 5 when your jelly
U fet, ftick in your almonds, raifins, citron, and
candied lemon, with a few currants ftrcwed in,,
then more Jelly as before, ttien more almonds,
ralfms, citron, and lemon in layers, till your,
bafon is full ; let it ftand all night, and turn it
out the fame way as the fifh-pond.

To make a Desert Isx^and,

TAKE a lump of pafte, and form it ihto a
rock three inches broad at the top,. colour it, and
fet it in the middle of a deep China di(b, and iet
a caft figure on it, with a crow on its head, and
9 knot of rock candy at the feet; then make a
roll of pafte an inch thick, and flick it on the
ioncr.edgeof thedifh, two parts round, and cut
eight pieces of eringo roots, about three inchea

Q 4 ^^^S»

too THE EXPERIENCED

longy and fix them upright to the roll of pafte on
the edge ; make gravel walks of (hot comfits,
from the middle of the end of the diih, and fet
imall figures in them» roll out fome pa(le» and
cut it open like Chinefe rails ; bake it, and fix it
on either fide of one of the gravel walks with j
gum, have ready a web of fpun fugar, and fet |
it on the pillars of eringo root, and cut part of '
the web off, to form an entrance where the
Chinefe rails ,are.<-*-It is a pretty middle df{h
for a fecond courfe at a grand table, or a wedding
fupper, only fet two crowned figures gn th?
mount in (lead of one.

1*0 make a Floating Island.

GRATE the yellow rind of a large lemon
into a quart 6f cream, put in a large glafs of
Madeira wine, make it pretty fweet with loaf
fugar, mill it with a chocolate mill to a ftrong
froth, take it oifas it rifes, then lay it upon a fieve
to drain all night, then take a deep glafs diibi
and lay in your froth, with a Naples bifcujt in
the middle of it, then beat the white of an egg
to a ftrong froth, and roll a fprig of myrtle in
it to imitate fnow, flick it in the Naple$ bifcuiti
then lay all over your froth currant jelly cut in
very thin dices, pour over it very fine ftrong
^calf's foot jelly, when it grows thick lay it all
over, till it looks like a glafs, and your difh ii
full to the brim ; let it ftand till it is quite cold ]
and ftifif, then lay on rock candied fwcet-meats
upon the top of your jelly, and (heep and fwani
to pick at the myrtle ; ftick green fprigs in two

J

ENGLISH HOUSE-KEEPER, sot

or three pkces on the top of your jelly^ amongft
your (hapes ; it looks very pretty in the middle

of a table for fupper. ^You muft not put the

ihapes on the jelly till yod are going to fend it
to the table,

iTo make a Floating Island afecondWay.

*

TAKE calf's foot jelly that is fct, break it a
}ittle» but not too much^ for it will make it
frothy^ and prevent it from looking clear, have
ready a middle fized turnep, and rub it over with
gum water, or the white of an egg, then ftrew
it thick over with green (hot comBts, and flick
on the top of it a fprig of myrtle, or any other
pretty green fprig, then put your broken jelly
round it, fet (beep or fwans upon your jellv,
with either a green leaf, or a knot of apple paue
under them, to keep the jelly from diflblving ;.
there are (heep and fwans made for that purpofe,
you may put in fnakes, or any wild animals of
the fame fort,

^0 make ^ Rocky Island*

MAKE a little ftiff flummery, and put it into
five fi(h moulds, wet them before you put it in,
when it is ftifF, turn it out, and gild them with
gold leaf, then take a deep China diih, fill it
near full of clear calf 's foot jelly, and let it
(land till it is fet, then lay on your fifhes, and a
few ilices of red currant jelly cut very thin
round them, then rafp a fniaJl French roll, and
r^b it ovcf w|t^ the white of aq egg, and flrew

all

J02 . ' THE EXPERIENCED

all over it filver brat> and glitter mixftd together,
flick a fprig of myrtle in it, and put it into the
middle of your dlHi, beat the white of an cgg^
to a vory^high froth, then hfeng it on your fprig.
i)f myrtle like fnow, and fill your difli to thtf
brim with clear jelly ; when you fend it to table,
put ram4>s and ducks upon your jelly^ with either
green leaves or mofs under them, with their
heads towards the myrtle.

31? make Moonss-ine.

TAKE the fliapes of half a moon, and fi?c
or feven ftars, wet them, and fill them with fiom-
mery, let them iland till they are cold, then tur^
thcoi into a deep China diHi, and pour lemon
creadfi round. theih, made thus : Take a pint of
Spring water, put to it the juice of three lemons,
and thejycUow rind of one lemon, the whites
offivee^gs well beaten, gui4 four ounces of loaf
fugar, then fetit ovecja flow fire, andftir it one
way till it looks white and thick, if you let it
boil it will curdle, then drain it through a hair
fieve, and let it fland till it is cold, beat the yolks
of five eggs, mix them with your whites, fet
thetn.oyer the fire, and keep ftirritig it till it is
^Imoil leady to boil, then pour it iato a bafon;
when it is cold pogr it among your moonand
ftars : garni(h with flowers. — It is a proper difti
for a fecond courfe, either for dinner or fupper4

Tajnake Moqn and Stars in Jelly.

TAKE a deep China difli, turn the mould of
ahalfmooo, and ft ven* ftare, with the bottom

fi4»

ENGLISH H0USE-KEEP£R. 20f

fide upward in the difh, lay a weight upon every
mould to keep them down,- then make fome
flummery, and fill your di(h with it; when it is
cold and ftiiF» take your moulds carefully out,
and fill the vacancy with clear calFs foot jelly |
you may colour your flunamery with cochineal
and chocolade to make it look like the fky, and
your moon an,d ftars will fhow more clear : gar*
nifli with rock candy fwcet meats, — It is apret*
ty corner dilh, .pr a proper decoration for s|
grand tab}c«

To make Eggs anJBACOii in Flummert^

TAKE a pint of ftifF flummery, and make
part of it a pretty pink colour with the colour-*
iiig for the flummery, dip a pottihg-pot in cold
water, and pour in red flummery the thrcknef$
of a crown oicce, then the fame of white flum-
mery, "and another of red, apd twice the thick-
ncfs of white flummery at the top ; one layer
muft be ftiff and cold before you pour on ano-
ther, then take five tca-ctips, and put a large
fpoonful of white flummery into each tea-cup,
and let them ftand all night, then turn your
flummery out of your potting pots on the back
of a platb, with cold water, cut your flum-
mery into thin flices; and. lay it on a China
diih, then turn ypur flummery out of the cups
on the difh, ^hd take p. bit out of the top of
every one, and lay in .half a preferved apri-
cot; it will confine the fyfup from difcolouring
the flummery, s^nd niake it like the yolk of a

poached

L

2C4 THE EXPERIENCED

poached egg; garnifh with flower8.^-*-Ic is a pnt^
tj corner diih for dinner, or fide for fupper.

SoLOMON^a Temple in Flummery.

MAKE a quart of ftifF flummery, divide it
it into three parts, make one part a pretty thick
colour, with a tittle cochineal bruited fine, and
ileeped in French brandy, fcrape one ounce of
chocolate very fine, diflblve it in a little ftrofi|^
coffee, and mix it with another part of your
fiummery, to make it a light fione colour, the
laft part mud be white, then whet your temple
mouldy and fix it in a pot to fland even, then fill
the top of the temple wi|b red flummery for the
Heps, and the four points with white, then fill
it up with chocolate flummery | let it ftand till
the next day, then loofen it round with a piq,
and ihakeit loofe very gently, butdonot dip your
mould in warm water, it will take ofl^theglofs,
and fpoil the colour s when you turn it out fiic];
a fmall fprig or a flower ftalk, down from the
top of every point, it will (Irengthen them, and
make it look pretty, lay round it rock papdy
fweet-meats. — It is proper for a corner difli for
a large table.

To maieOATUtAL Flummery.

TAKE a pint of bruifed groats, and put three
pints of fair water to them early in the morn-*
ing, and let it ftand till noon, then pour all the
water ofl\ and put in the fame quantity of water
as before upon them, ftir it well, and let it (land
till four o'clock, then run it through a fieve or

cloth^

r

ENGLISH HOIiSE-KfiEPER. io$

cloth^ then boil it, and keep fllrrtng it all the
while, put in a fpoonful of water now and then
as it boils, when it bcrgins to thicken drop a
little on a plate ; when it leaves the plate it if
enough : put it in glaifcs to turn out.

Ta mate Crjbbage Cards in Flummery.

FILL five fquare tins the fize of a card with
very ftiff flummery, when you turn them out
have ready a little cochineal diflblved in brandy*
and flrain it through a muflin rag, then take a
camel's hair pencil, and make hearts and dia-^
moods with your cochineal, then rub a little
cochineal with a little eating oil upon a marble
flab till it is very fine and bright, then make
clubs and fpades ; pour a little Liibon wine into
the diih, and fend it up.

To make a Dis A of Snow.

TAKE twelve large apples, put them in cold
water, and fet them over a very flow fire, and
when they are foft pour them upon a hair fieve,
take oflf the flcin, and put the pulp into a bafon,
then beat the whites of twelve eggs into a very
ftrong frothy beat and fift half a pound of double
refined fugar, and flrew it into the eggs, beat the
pulp of your apples to a ftrong froth, then beat
them all together till they are like a Aiff fnow,
then lay it upon a China difli, and heap it up a^
high as you can, and fet round it green knots of
pafle in imitation of Chinefe fails, ftick a fprig
of myrtle in the middle of the di(h, and ferve it
*p.^t is a pretty corner difh for a large table.

To

1

^o6 THE EXPERIENCED

Ti^make Black Caps.

TAKE fix large apples, and cut a (lice off this
blofTom end, put them in a tin, and fet them in
a quick oven till they are brown, then wet theia
with rofe water, and grate a little fugar over
them, and fet them in the oven again till they
look bright, and very black, then take them out,
and put them into a deep China difh or plate,
and pour round them thick cream cuflard, or
white wine and fugar.

To make Grekn Caps.

TAKE codlings juft before they are ripe,
green th^m as you would for preferving, then rub
them over with a little oiled butter, grate double
refined fugar over them, and fet them in the
oven till they look bright, andfpaxkle like frofti
then take them out, and put them into a deep
.China di(h, make a very fine cuftard, and pour
it round them y ftick fingle flowers in every
' apple and ferve them up. — It is a pretty corner
difh for either dinner or fupper.

7b ^^w •Pears.

PARE the largeft dewing pears, and fl:ick a
clove in the bloiTom end, then put them in a well
tinned faucepan, with a new pewter fpoon ia
the middle, fill.it with hard water, and fetMt
over a flow fire for three or four hours, till your
pears are foft,.and the water reduced to a fmatl
quantity, then put in as much loaf fugar as will

make

J

I EK^LI^JH- HOUSE^KEEPER. ^loj

I make it a th; ck fyrup^ and give the pears a boil
' in it, then Qit fome lemon peel like draws and

hang them about your pears^ andferve them up

:With the fyrup in a deep difli.

7(7 make Lemon Syllabubs.

TO a pint of cream put a pound of double
refined fugar, the juice of feven lemons, grate
the rinds of two lemons into a pint of whito
wine, and half a pint of fack, then put them
all into a deep pot, and whifk them for half aa
hour, put it into glafles the night before you
want it : it is better for (landing two or three
days, but it will keep a week if required.

^0 make Li:mon Syllabubs a fecon J Way ^

PUT a pint of cream to apintof white wine,
then rub a quarter of a pound of loaf fugar upoa
the out rind of two lemons, till you have got
out all the eflence, then put the fugar to the
cream, and fqueeze in the juice of both lemons,
let it ftand for two hours, then mill them with
a chocolate mill, to raife the froth, and take it
off with a fpoon a-s it rifes, or it will make it
heavy, lay it upon a hair fieve to drain, then. fill
your glafles with the remainder, and lay on the
froth as high r.s you can, let them ftand all night
and they will be clear at the bottom ; fend them
to the. table upon a falver, with jellies.

To make Solid Syllabubs.

TAKE a quart of rich cream, and put in a
pint of white wine, the juice of four lemons,

•I . ^*

F

2o8 THE EXPERltKCEO

and iugar to your tafte, whip it up very welk
and take ofF the froth as it rifes, put it uptm tt
hair fieve» and let it ftand till the next day io a
cool place, fill your glafles better than half fall
with the.thin^ then put on the froth, and heap
it as high as you can \ the bottom will look clear,
and keep fevei-al days.

iTo «wif Whip Syllabubs.

TAKE a pint of thin cream, rub a lump of
loaf fugaron theoutiideofthelemon,and fweeten
it to your tafte, then put in the juice of a lemon,
and a glafs of Madeira wine, or French brandy,
mill it to a froth with a chocolate mill; and take
it off as it rifeSy and lay it upon a hair j(ievc» thea
fill one half of your poflet glalTes a little more
thanhalf full with white winet and the other half '
of your glafles a little more than half full of red
wine, then lay on your froth as high as you can,
but obferve that it is well drained on your fieve^ j
or it will mix with your wine, and fpoil your
iyllabubs.

To make a Syllabub under the Cow.

PUT a bottle of flrong beer and a pint of i
cydc;r into a punch-bowl, grate inafmall nut-
meg, and fweeten it to your tafte ; then milk as
much milk from the cow as will make a ftrong
froth, and the ale look clear, let it ftand an hour,
then ftrew over it a few currants, well waihed,
picked, and plumped before the fire, then (end
it to the table.

t CHAP.

• f ' *

ENGLilSJl HOUSE-KEEPER. .«9

CHAP. vir.

Vhfervations upon Pre5E11ving*

WHEN you mak£ any kind of jeliy^ take
care ycu 4o not let ai^y of the ^ds from
the fruit fall into yonr jelly, 4)or fqueeze it too
near, for that wilipreveat your jeJly from being
fo clear i. pound your fu^ar^ and Ut it difiblve in
the fyrup before you fet it on the iire> it mak^s
the iciun rife we}l» 9^ the J/elly 4 better colour :
it is a great fault to bfoil any kind of jeili^s too
high, it makes them of a dark colou;: ; you tnji^
never keep green fwectmeat^ if^ the 6rA fyrup
longer than the receipt diredii, left you ^po|l
their colour i yoo miuft take f\\t iapxc care wit^i
the oranges and lemon$ i as to cl>^rr^^, daiapiMa,
and nioiT fort of (lone fruit, put overtheo) either
mutton fuet rendered^ or a board to keep them
down, or th6y will rife 4)1^ of th^ iywp and fpoil
the whole jar, by giving them a four bad tafte^
obierveto keep all vet Iwoetmeatc in a dry cool
place, for a wcc damp place will make them
mould, and a hot place will dry up the virtue,
and mak^ them candy ; the befb diredion i can
give, is to dip writing paper in brandy, and lay
it clodc to your fweotmeata, tie them well down
with white paper, and two folds of thick cap«ii
paper to keep out the air, for nothing can be a
greater fault than bad tying down^ and leaying
the pots open.

P f0

I

2ie tHE EXPERIENCED

To make OKAif GiR J^LLY.

TAKE half & pound of hartfliorn pavings,
and two quarts of fpring water» let it boil till it
be reduced to a quart, pour it clear off, let it
iland till it is cold, then take half a pint of fpring
water, and the rind of three orangeis pared very
thin, and the juice of fix, let them iland all
night, ftrain them through a fine hair fieve, melt
the jelly and pour the orange liquor to it, fweet-
en it to your tafte with double refined fiigar, put
to it a blade or two of mace, four or five cloves,
half a fmall nutnieg, and the rind of a lemon,
beat the whites of five eggs to a froth, * mix it
well with your jelly, fet it over a clear fire,
boil it three or four minutes, run it through your
jelly bags feveral times till it is clear, and when
you pour it into your bag, take great care yoo do
sot ihake it. *

To make Hartshorn Jelly.

PUT two quarts of water into a clean pan,
with half a pound of hartfhorn fhavihgs, let it
.£mnier till near one half is reduced, flrain it offi
then put in the peel of four oranges, and two
lemons pared very thin, boil them five minutes,
put to it the juice of the before*mentioned le-
mons and oranges, viith about ten ounces of
double refined fugar, beat the whites of fix eggs
to a froth, mix them carefully with your jelly,
that you do not poach the eggs,, jufl let it boil
up, and run it through a jelly bag till it is clear.

3V

r

£NGLtSH HOUSE-KfeEPER. 211

To make Red Currant Jelly.

GATHER ybxxt currahts when they arc dry
tod full ripe, ftripihemoffthc ftalks, put them ,
io a large ftew-'pot^ tie the paper over them, and
let them ftand an hour in a cool oven, ft rain
them.through a cloth, and to every quart of juice
add a pound and a half of loaf fugar, broken in
fmall lumps, ftir it gently over a clear fire till
your fugar is melted, fkim it welU let it boil
pretty ({nick twenty minutes, pour it hot into
your pots ; if you let it ftand it will break the
( jelly, it will not fet fo well as when it is hot ;
put brandy papers over them, and keep them in
a dry place for ufe.

N. B. You may nuke jelly of half red and
half white currants the fame way.

To make Black Currant Jelly*

GET your currants when they are ripe and
dry, pick them off the ftalks, and put them in
a large ftew-pot ; to every ten quarts of currants
put a quart of water, tie a paper over them, and
fet them in a cool oven, for two hours, then
fqueczcthem through a very thin cloth j to every
iquart of juice add a pound and a half of loaf
fugar broken in fmall pieces, ftir it gently till
the fugar is melted ; when it boils fkim it well,
let it boil pretty quick for half an hour over a
clear fire, then pour it into* pots; put brandy
papers over them, and keep them for ufe.

p 2 r$

ai2 THE EXPERIENCED

To make ApRico'f Jam.

PARE the ripcft apricots jou can get, ctrt
them thin, infufe thetn in an earthen pan till
they are tender and drjr \ then to every potind «
and a half of apricots put a pound of double r€«
£ned fugar» and three fpoonfuh of water ; boil
your fugar to a candy height, then put it upon
your apricots, ftir them over a (low fire till they
look clear and thick, but do not let thenci boili
only iimmer ; put them in glaiTes for uf««

Tb make Red Raspberry Jam^

GATHER your rafpberries when they arc
Tipe and dry, pick them very carefully from the
ftalks anddeadf oneSj^ CT\x(h them in a bowl with
a filver or wooden fpoon, pewter is* apt to turn
them a purple colour ; as foon as you have
crufhed them, ftrcw in their own weight of loaf
fugar, and half their weight of currant juice,
baked and ftrained as for jelly, then fet them
over a clear flow fire, boil them half an hour,
ikim them well, and keep Airring them at the
time, then put them into pots or glafles with'
brandy papers over them and keep them for
ufc. — iVI B. As foon as you have got your ber-
ries, ftrew in your fugar, do not let them ftaod
long before you boil them i it will prefervc
their flavour.

3#

ENGLISH HOUSE.KEEPER. ai j

To mah White Raspberry Jam*

GET your rafpbcrries dry and full ripe, cru(h
them fine, and flrew in their own weignt of loaf
fugar, and half their weight of the juice of
white currants^ boil them half an hour oyer t
clear flow fire» fkim them well, and put tfaeAa
into pota or glafies, tie them down with brandy
papers, and keep them dry for ufe. — N. B. Strevf
in your fugar as in the red rafpberry jam.

•
TV make Red Strawbekrv Jam#

GATHER the fcarlet ftrawberries very ripe,
bruife them very fine, an^ put to them a little
juicd of Arawberries, beat and iift their weight in
fugar, ftrew it among them, and put them ic^ tb^
preferving pan, fet them over a clear flow fire,^
^tm thfsiA, and boil tbe;n twenty minutes, the^'
But theqi in p<A^ pr glafles for u^,

I* s • .

To make Q^l^» Gooh:9£jiry Jam^.

TAKE the green watnttt goofeberries whc^
they are full grow^n, but not ripe, c\^t thcm iii
two and pick out the feeds, then put them in a
pan of waterj^ green them as you do tlic godfebcr'-
ries, in imitation of hops, and lay tneqrt on z
iieve to drain, then heat them in 4 tnarWe mor-
tar, with their weight in fugar, then take a quart
of goofeberries, boil rhem * to mafti in a qtiart
of water, then fqueea^e them;i and to every pint
of liquor put a pound of {uie loaf fuear^ Doil
and Ikim it, then put in you green gooieberries,

P 3 boil

?I4 THE EXPERIENCED

boil them till they are very thick, clear, and ^

pretty green, then put them in glafles for ufc.

To make Black Currant Jam,

GET your black currants when they are full
ripe, pick them clear from the ftalks, and bruife
them in a bowl with a wooden mlallet, to every
two pounds of currants put a pound and a half
of loaf fugar beat fine, put theiQ into a preferv*
ing pan, boil them full half an hour, fkim it
and Air it all the time, then put it in the pots^
and keep it for ufe.

To pre/krve KuD Currants in Bunches.

STONE youf currants, and tie fix or fc?e*
bunches together with a thread to a piece of fplit
deal, about the length of your finger, weigh the
currants, and put their weight of double refined
fugar in your preferving pan, with 4 little water,
and be il it till the fugar flies, then put the cur?
rants in, and juft give them a boil up, and cover .
them till next day, then take them out, and
pither dry them or put theni in glafles, with the
fyrup boiled up with a little of the juice of re4
currapts i put. brandy paper over them| and tie
fhem clofe down with aj^other paper, and fet
them in a dry place.

Topreferve White Currants in Bunches.

STONE your currants, and tic them in
bunches as before,and put them in the preferving?
^ ' ' p«

ENGLISH HOUSE-KEEPER. 215

pan with their wei|ght of double refined fugar^
beftt and fifted fine^ let them fland all nighty*
then take fome pippens^ pare, core, and boil
them, IhU do not ftir the apples, oply prefs them
down with the back of your fpodn, when the
water is ftrongof the apple, add to it the juice'
of a lemon, ilrain it through a jelly bag till it
runs quite cle^r, to every pint of your liquor
put a pound of double refined fugar, boil it up
to a ftrong jelly, put it to your currants, and
boil them till they look clear, cover them iq the
preferving-pan with paper till they are almoft
i^old, then put a bunch of currants in your glafies,
and fill it up with jelly ; when they are cold,
wet papers in brandy, and lay over them, tie
;i0other on, and jfet them in a dry place.

^0 preferve CvRRAHTB/or Tarts,

GET your currants when they are dry, and
pick them ; to every pound and a quarter of cur-
rants^ put a pound of fugar into a preferving-pan,
with as much juice of currants as willdiiTolve
it, when it boils ikim it, and put in your cur-
rants, and boil them till they are clear ; put
them into ajar, lay brandy paper over, tie them
f}own, and keep them in a dry place.

Topre/erve CucuMBKRSt

TAKE fqiall cucumbers and large ones that
l«rill cut into quarters, thp greencft and moft fnc
from feeds you can get, put them in a ftrong
&ltand water^ inaftraitmouthjar^ withacab*-

P + bage

b^e tei^f to ketp ^linl ddurn^ tie a ^a|itr ovif
tbrm^ &t them in 4 WaFm pl^ic* ciU tbey urt
yellow^ Wtf(h lh«lli out, and m dl«hi i^br she
Kre in frefh wattr, with a liUte fsilt kr^ god 4
frcib cabbage leaf over theit), c67^r tine pan very
etofe, but late c:a*e they da not boil | if th^arai
not » fine graefi, change yoiu' iv.arte# (ofid it will
help themjaitd ihnke iheMbctt^ and cotM th^m
ai htftite-, wheii thtfy :a#i$ a godd g^t»^ t^fcn
fhMn efFthe fire, let tbem flaf»d till they aro
e&ldi theft cut t^e large 6Ms in quarters* take
Jt th6 Cted^ and ibft part, then puf them ia
cold wacett Ptnd let thetn^ ftand two day«^ btft
change th6 water twke each day to take out th«
&It, fake a pound of fingle refined fugar^ and
half a pint of water/ fet it over the firei when
you have fkimmed it clear* put in the rind of a
lemoni oncotince o£ ginger* with the cutfide
fcraped off: when your fyrup is pretty thick,
take it off, and when it is cold, wipe the cu-
cumbers dry, and put them in, boil the fyrnp
once in two or three days for three weeks, and
ilrengthen the fyrup, if required* for the great-
eft danger of foiling them is at firft The

fyrup IS to be quite cold when you put it ta
your cucuttiberS,

^ «

To preferve Grapes in Brandy.

TAKl^ fdme clofe bunches of grapes, but
pot too ripe, either red or white* put them into
a jai** with a quarter of a pound of fugar-candy*
and fill the jar With common brandy, lie it clofe
with a bladder, and fet thkia in a dry place*
Morello cherries are done the fame way.

To

ENGLISH HOU$E.KE£P£R. iif

U'opre/erve Ktt^jisn (?r Golden Pippins,

SOIL the rind of an orange vety tonder» then
lay it in water for two or three days^ take a quart
of golden pippins, pare, core, quarter, and boil
them to a ftrong jelly, and run it thtough a jelly
bag, then take twelve pippins, pare them and
fcrape out^he cores; put two pounds of loaf
iuo^ar into a ffew-pan with near a pint of water,
when it boils fkim it, and put in your pippins^
with the orange rind in thin dices, let them boil
fafl: till the fugar is very thick and will almoft
candy, then put in a pint of the pippin jelly,
t)oIl therti faft till the jelly is clear, then fquecze
in the juice of a lemon, give it one boil, and
put them into pots or glafles with the orangq
• peel. ^

■

Jl? pre/erve Qreen Oodlings tjiaf will keep

all the Tear.

m

TAKE codlings about the lize of a walnut^
with the flalks and a leaf or two on, put a hand-
ful of vine leaves into a brafs pan of fpring wa«
ter, then a lay of codlings, then vine leaves, do
fo till the pan is full, cover it cloft that no
fteam can get out, fet it" on a flow fire; when
they arc loft take off the flLins with a penknife,
then put them in the fame water with the vine
leaves; it muft be quite cold or it will be apt
to crack them, put a little roach allum, and let
them over -a very flow fire till they are greeil
(which will be in three or four hours) then take

them

jlift THE EXPERIENCED

them out and lay them on a fieve to drain.*
Make a good fyrup, and give them a gentle boil
once a day for three days^ then put them ia
foiall jars ; put brandy paper over them» and
keep thejp fpr ufe,

^Q preferve Green Apricots*

»

GATHl^R your apricots before the ilonei
are hard, put them into a pan of hard water,^
with plenty of vine leaves, iet them over a flow
fire till they are quite yellow, thpn take them out
and rub them with a flannel jmd fait to take off
the lint, put theip into the pan to the fame water
and leaves, fover them clofe, fet thprn a great
diflance from the fire .till they are a fine light
green, then take them carefully up,pick out a}l the;
bad coloured and broken ones, boiji the beft
gently for two or three times in a thin fyrup, let
then> be quite cold every time; when they look
plump an^ clear, make a fyrup of double refined
fugar, but hot too thick, give your apricots a
gentle boil in it, then put them into pots or
glailes, dip paper in |)randy, lay it over them^
and keep them for ufe^ then take all the broken
and bad coloured ones and boil them in the firi|
fyrup fpr tarts.

^0 preferve Gooseberries green.

TAKE green walnut jgopfeberrics when they
are full grown, and takeout the feeds, put then)
in cold water, cover them clofe with vine leaves,
and fet them over a flow fire j when they are hot

tak«

ENGLISH HOUSE.KEEPER. «i^

fakei them off, and let them (land, and when
fKey are cold fet them on again till they are
pretty green, then put them on a fieve to drain,
and have ready a fyrup made of a pound of double
refined fugar^ and half a pint of fpring water;
the fyrup is to be cold when the goofeberries arc
put in^ and boil them till they are clear, then
£ft them by for a day or two, then give them
t WQ or three fcalds, and thpn put them into pots^
x^r glares for ufc.

^opreferve Qr^en Qoosebbrr; E8 in Imitation

of Ho? s.

TAKE the largeft green walnut goofeberriet
you can get, cut them tt the ftalk end in four
quarters, leave them whole at the bloflbm end,
then take out all the feeds, and put five or fix
one in another, take a needleful of f^rong thread,
with a large knot at the end, run the kneeale
through the bunch of goofeberries, and tie a knot
to faften them together (they relemble hops)
and put cold fpring water in your pan, a large
handful of vine haves in the bottom, and three
or four lays of goofeberries, with plenty of vine
leaves between every lay, and over the top of
your pan, cover it fo that no fteam can get out,
and fet them on a flow fire ; when they are fcald*
ing hot take them off, and let them (land till
they are cold, then let them on again till they
pre a good green, then take them off and let .
them ftand till they are quite cold, then put
them in a lieve.to drain, make a thin iyrup; to
fvery pint of water put in a pint of common

loaf

C20 THE EKFERIENCED

loaf fugar, boil it and (kUn it well : when il if
about half frpld^ imt in yourgooiebcrries» and let
them fbmd till the next day, then give them one
boil a day for three day9^ then make a iyrup, tq
every pint of water^ put in a pofund pf fine fugar^*
flice of ginger, and a little I^mon ^eel cut iengtht
warfs exceeding fine, boil and A^of-it wejli^ give
yoar goofeberrieSt a boil in it; when they are
cold put them into gUiTea or poti^ lay paperi
dipped in brandy over them^ tig. th^m up; «ii4
fcccp them for ufe,

^0 prefern^e SpRi cf s gteen^

GATHER the Tprigs of muftard when it \\
^ing to feed, pui them in a pan of iffi-uig ^rater^
with a great many virie leaves under and over
them, pot to them one ounce of roach allam,
fet it over a gentle fire, when it is hot, take it
off, and let it ftand till it is quite cold, diea
cover it very clofe, ami hang it a great height
over il (low ^e % when they are gr^en, take oat
the fprigs, and ky them on a fieve to drain, tfaea
make a good fyrtip, boil your fprigs in it once
a day for thfee day^, put the^ in, and ke^
them for ufe.— They are very pretty to flick ia
the middle of a preferved orange, or. garniifa a fet
of falvcrs. — ^You may prefer ve young peas wh€X|
they are juft come into pod the fame way.

liopreferve Green Ga6e Plums.

TAKE the fineft plums you can get juft be-
fore they are ripe, put them in a pan with a lay
of vine leaves at tne bottom of your pan, then
a lay of plums, do fo till your pan is almoft
full, then fill it with water, fet thcm|Dn a flow

firci

^

feNGLlSH rtotfSE.KEEF^ER. at

life 1^ when they are hot, and their ikins begin to
rifcj tsfec them ofF, and take the fkins carefulJy
off, put them on a fievc as you do them, then
lay them in the fame water, with a lay. of leaves
betwixt, as yo« did at the firft, cover them very
clQfk {o that mo fteam can get out, and hang
them a gfcat dmaoc^.Crom the fire till they ar«
greeo» y/hich ^ill be five pr (xx hours at kaft,
then take them carefully up, Uy thetti on a hair
iieye to drain, make a g^Dod fyrup^ give them a
gentle boil in it twice a day, for two days. Cake
them out and put thejin into a fine clear fyrup ;
pot paper dipped in hrandy over thtm, and keep
them for ufe«

To prtfervt Walnuts black.

TAKE the fmall kind of walnuts, put them
in fait and water^ change the water w^x^^ day for
nioe days^ then put them into a fieve, let them
iland in the air until they begin to tarn b}ack,
then put them into a jug, and pour JboUiug wa-
ter over them, and let them uand till the next
day, then put them in a fieve to drain, flick a
clove into each end of your walnut, put them
into a pan of boiling water, let them boil five
minutes^ then take them up; make a thin
fyrup, fcald them in it three or four times a
day till your walnuts are black and bright, then
make a thick fyrup with a few cloves aad a lit-
tle ginger cut in flices, fkim it well, put in your
walnuts* boil them five or fix minutes, and
then put them in your jar \ wet your paper with
brandy, lay it over them, and tie them down

with

i2i tHE Experienced

with bladders. The firft year they are & littte
bitter, but the fecond year they will be very goodl.

TAKE large Ffench tiiralntits #hen they ard
a little larger than a good nutmegs Wrap every
walnut in vine leaves, tie it round with a ftring^
then put them into a large quantity of fait and
water, let them lie in it for three days^ then pot
them in frefh fait and water^ and let theml lie in
that for three days longer, then take them out^
and lay a large quantity of vine leaves in the
bottom of your pan, thfen a lay of walnuts, thm
vine leaves, do fo till your pan is full, but take
great care the walnuts do not touch one another j
£11 your pan with hard water, with a little bit
of roach allum, fet it over the fire till, the water
is very hot, but do not let it boil, take it off, let
them ftand in the water till it is quite cold, then
fet them over the fire again; when they arc
green take the pan off the fire, and when thft
water is quite cold take out the walnuts, lay
them on a fieve a good diflance from each other,
have ready a thin fyrup boiled and fkimmed j
when it is pretty cool put in your walnuts, let
them ftand all night, the next day give them
feveral fcalds, but do not let them boil, keep
your preferving pan clofe covered, and when you
fee that they look bright, and a pretty colour,
have ready made a rich fyrup, of fine loaf fugar,
with a few flices of ginger, and .two or three
blades of mace, fcald your walnuts in it, put
•them in fmall jars, with paper dipped in brandy

5 over

ENGLISH HOUSE-KEEPER. Sf^

over them, tie them down with bladders^ and
keep them for ufe.

TLo preferve Walnuts ^hiu^

TAKE the large French walnuts full grown,
but not fhelled, pare them till you fee the white
appear, put them in fait and water as you do
them, have ready boiling a large faucepan full
of foft water, boil them in it five minutes, take
them up, and ky them betwixt two cloths till
you have made a thin fyrup, boil them gently in
it for four or five minutes, then put them in a
jar» flop them up clofe that no fleam can get
out, if it does it will fpoil the colour, the
next day boil them again, when they arc cold,
make a frefh thick fyrup, with two or three flices
of ginger and a blade of mace, boil and fkim
it well, then give your walnuts a« boil in it, and
put them in glafs jars, with papers dipped in
brandy laid over them, and tie bladders over
them to keep out the air.

«

I'o make Orange Marmalade.

TAKE the clearefl Seville oranges you can
get, cut them in two, then take out all the pulp
and juice into a bafon, pick all the feeds and
fkins out of it, boil the rinds in hard water till
they are tender (change the water two or three
times while they are boiling) then pound them
in a marble mortar, add to it the juice and pulp,
and put tliem in the preferving pan, with double
its weight of loaf fugar, fet it over a flow fire,

boil

L

r

824 tHE EXPERIENCED

boil it a little more than half an hour, thed pu^
it into pots with branchy papers over them.

To make TitAMsPAREUt MA&MALAi>£.

TAKE vtty pale Seville oranges^ cut them in
^quarters^ take out the pulp^ and put it into n
bafon, pick the ikins and feeds out, put thepeels
in a little fait and water^ let them (land all night,
then boil them in a good quantity of ^ing
Tvater till they are tender^ then cut them in very
thin flices^ and put them to the pulp j to every
pound of marmalade put a pound and a half oif
double refined fugar beaten fine, boil them toge-
ther gently for twenty minutes ; if it is not
rlear and craufparent^ boil it five or fix minutes
longer, keep ftirring it gently all the time, and
take care you do not break the flices ; when i(
is cold, put it into jelly or fweetmeatglafies,,tie
them down with brandy papers over thcm.-T
They are pretty for a defert of any kiod«

7(7 w^7^^ Quince Marmalade.

GET your quinces when they are full ripe^
pare them and cut them into quarters, then t^ke
out the core, and' put them into a faucepan thai
is well tinned, cover them with the pariogs, fill
the faucepan near full of fpring waiter, cover it
clofe and let them flew over a (low fire till they
are foft, and of a pink colour, then pick out all
your quinces from the parings, beat them' to a
pulp in a marble mortar, tak« their weight of
fine loaf fugar, put as much water to it as will
di0blve it, boil and ikim it well, then put in

youi

4

r

r

■

i ENGLISH HOtrSE-KEfePER. 225

N

i

yonr quinces and boil them genti j three quarters,
ofaji hour, keep ftirring it all the time> or it
will ftick to the pan and burn ; when it is cold
put it into fiat fweetnneat pots, and tie it dowa
with brandy paper*

7a make Apricot Marmalade.

WHEN you preicrve your apricots^ pick out
all the bad opes, and cho£: that are too ripe for
keepiag, boil them in the fyrup till they will
maui, ihea beat them in a marble mortar to a
pafte ; take half their weight of loaf fugar» and
put as much water to it as will diflblve it, boil
and flcia^ it well, boil them till they look clear^
and the fyrup thick like a fine jelly, then put
it into your fweetmeat glafleSy and keep taenx
for ufe.

To preferve Gkeen Pine Apples.

•

GET your pine apples before they are ripe,
^nd lay them in ftrong fait and water five days,
then put a large handful of vioc leaves in the
hottom of a large faucepan, and put in yoar
pine apples, fill your pan with vine leaves,
then pour on the fait and water it was laid in,
cover it up very clofe* and fet it over a flow fire,
let it ftand till it is a fine light green, have ready
& thin fyrup, made of a quart of water and a
pound of double refined fugar ; when it is almoft
cold put it into a deep jar, and put in the pine
apple with the top on, let it (land a week, and
take care that it is well covered with the fyrup,

Q^ then

• .226 THE EXPERIENCED

then boil your fyrup again, and pour ii cirtfvAiy
into your jar, left you break the top of ydur
pine apple, and let it ftand eight or ten weeks^
and give the fyrup two or three boils to kee^ it
from moulding, let your fyrup ftand till it is
near cold, before you pour it on ; when your
pine apple looks quite full and green, take it
out of the fyrup/ and make a thick iyrupof
three pounds cft double refined fugar, witn as
much water as will diifolve it, boil and ikim it
well, put a few fUces of white ginger in it; when
it is near cold pour it upon your pine apple,
tie it down with a bladder, and the pine apple
will keep many years, and not (hrinkr but if
you put it into thick fyrup at the firfl:^ it will
Shrink, for the ftrength of the fyrup draws out
the juice and fpoils it,— — iST* B. It is a great
fault to put any kind of fruit that is preferved
whole into thick fyrup at firil<

To fre/er'De Red Gooseberries^

TO every quart of rough red goofeberries, ptfC
a pound of loaf fugar, put your fugar into a
preferving pan with as much water as will dif-
folve it, boil and ikim it well, then put in your
goofeberries, let them boil a little, and fet diem
by till the next day, then boil them till they
look clear, and the iyrup thick, then put them
into pots or glafTeSg cover them with brandy
papers, and keep them for ufe*

f$

I
1

\

\

r

ENGLISH HOUSE.KEEPER. 227

Ho preferve Strawberries wboie.

GET the fineft fcarlet ftrawbcrrics whh their
ftalks on; bicforc they are too ripe, then lay them
feparately oh a china di(h> beat and iift twice
their weight of Rouble refined fugar, and ftrcw
it bvet them, then take a few ripe fcarlet ftraw-
berries; crufli them, and put them iato a jar,
teith their weig|ht of double refined fugar beat
fmall, cover them clbfe, and let them ftand in
a kettle of bbilirig water till they are foft, and
tHi fyrtip is cdrae out of them, then ftrain them
through a muflin rag into a toiling pan, boil and
ikim it well, when it is cold put in your whole
ftrawbcrrics, and fct them over the fire till they
are milk warm, then take them off, atad let them
ftand till they are quite cold, then fet them on
again, aiid make them a little hotter, do fo fe«
vetal times till they look clear, but do not let
them boil, it will fetch the ftalks oiF, when the
ftraw berries are cold, put them into jelly glafi^es,
with the ftalks downwards^ and fill up your
glafifcs with the fyrup; tie them down with
brandy papers over them. — They are very pretty
amongft jellies and creams, and proper for fet«
ting out a defert of any kind.

5tf prejirve White Raspberries noheU.

GET your rafp berries when they are turning
white, with the ftalks oh about an inch long,
lay them fingle on a difh, beat and filt their
weight of double refined fugar, ftrew it over

0^2 them^

v.

228 THE EXPERIENCED

them, to every quart of raspberries take a quart
of white currant juice, put to it its weight of
double refined fugar, boil and ikim it well, thea
put in your rafpberrics and give them a fcaldf
take them off and let them ftand for two hours,
then fet them on again and make them a little
hotter, do fo for two or three times, till they
look clear, but do not let them boil, it will make
the ftalks come off; when they are pretty cool,
put them into jelly glaffes with the ftalks down,
and keep them for ufe. — N. B. You may pre-
ferve red rafpberries the fame way» only take
red currant juice inftead of white.

7o preferve Morello Chekries*

GET. your cherries when they arc full ripe,
take out the ftalks and prick them with a pin;
to every two pounds of cherries put a pound and
a half of loaf fugar, beat part of your f»gar and
ftrew it over them; let them ftand all night, dif-
folve the reft of your fugar in half a pint of the
juice of currants, fet it over a flow fire, and put
in the cherries with the fugar, and give them a
gentle fcald, let them ftand all night again, and
give them another fcald, then take them care-
fully out, and boil your fyrup till it is thicks
' . then pour it upon your cherries, if you find it
be too thin boil it again.

1^0 preferve Barberries in Bunches.

TAKE the female barberries, pick out all the
largeft bunches, then pick the reft from the
ftalks, put them in as much water as will make

4 fy.

ENGLISH HOUSE-KEEPER. 229

a fyrupof your bunches^ boil them till they arc
foft, then ft rain them through a ficve; to every
pint of the juice put a pound and a half of loaf
fngar, boil and fkim it well, and to every pint
of fyrup put half a pound of barberries in
bunches, boil them till they look very fine and
clear, then put them carefully into pots and
glafies ; tie brandy papers over, and keep them
for ufe.

To preferve Barberries for Tarts.

PICK the female barberries clean from the
ftalks, then take their weight in loaf fugar, put
them in a jar and fet them in a kettle of boiling
water till the fugar is melted^and the barberries
quite foft, the next day put them in a pre-
ferving pan, and boil them fifteen ^minutes, then
pat them in jars, and keep them in a dry cool
place.

To preferveiy AMzo^^. •

TAKE the fmall long damfons, pick off the
ftalks, and prick them with a pin, then put
them into a deep pot, with half their weight of
loaf fugar pounded, fet them in a moderate
oven till they are foft, then take them off, -and
give the fyrup a boil, and pour it upon them«
do fo two or three times, then take them care-
fully out, and put them into the jars you intend
to keep them in, and pour over them rendered
mutton fuet; tie a bladder over them and keep
them for ufe in a very cool place.

CL3 ^^

230 THE EXPERIENCED

To preferve Magnum Bonum Plums.

TAKE the large yellpw plums, put them in
a paa full of fpring water^ fet then^ over a flo^
fire» keep p^ttiog them down \^ith a fpooa till
you find the fkin will come off, then take them
.up and peel the fkin off with a penknife, put
them in a fine thin fyrup and give them a gende
boil, then take them off, and turn them pret^
oftep in the fyrup, or the outiide wiU tufli
brown; when they are quite cold, fet them over
the fire again, let them boil five or fix minutesi
then take them off and turn thetn very often id
the fyrup till they are near cold, then take them
out and lay them feparately on a flat china di(b,
ftrain the fyrup through a muflin rag, add to it *
the weight of the plums of fine loaf fugar, boil
ind ikim it very well, then put in your plums,
boil them till they look clear, then put them
carefully into jars or glaffes, cover them well
.with the fyrup, or they will lodfe their colour,
put brandy papers and a bladder over them.

• »

T? preferve Wine Sours.

TAKE the fineft wine fours you can get,
pick off the ftalks, run down the feam with a
|)in only fkin deep, then take half their weight
of loaf fugar pounded, and lay it betwixt your
plums in layers till your jar is full, fet them io
a kettle of boilinjg water till they are foft, thca
draio the fyrup from them, and give It a boii»
and pour it on them, do fo for feveral times, till

A

ENGLISH HOUSE.KEEPER. 131

you fee the fkin look hard and the plums clear,
let them ftand'a week, then take them out one
by one, and put them into glaffes, jars, or pots,
give your fyrup a boil, if you have not fyrup
CHOugh, boil a little clarified fugar with your
fyrup and fill up your glafifes, jars, or pots, with
it, and put brandy papers over, and tie a bladder
over them to keep but the air^ or they will lofe
their colour and grow a purple,— — They arc

pretty with either fteeple crpam, ^py )(in4 oC

lummcries^ or under a filyer web,

To preferve Apricots,

PARE your apricots, and thruft out the
ftones with a fcewer, to every pound of apricots
put a pound of loaf fugar, ftrew part of it over
them, and let them ftand till the next day, thea
give them a gentle boil three or four different
times, let them gq cold betwixt every time;
take tbcm out of the iyrup one by one, the laft
time as you boil them, ikim your fyrup well,
boil it till it looks thick and clear^ then pour it
pver your apricots^ and put bfandy papers over

To pre/erve Peaches.

GET the largcft peaches before they are too
ripe, rub off the lint with a cloth, then run^
th^m down the fcaw with a pin, ikin d?ep,
cover them wi^h |**r?nc;h brandy, tie a bladder
pver them, f^nd let tb^mi ft^nd a week, then uke
them out, an4 <n^ke a ftrong fyrup for them,
jjoil ^d ftim it well, put in your peaches, and

Q.4 boU

2^2 . THE EXPERIENCED

boil them till they look clear^ then take them
Q\it, and put them into pots or glaHes ; mix the
iyrup with the brandy, when it is cold pour it
on your peaches •, tie them clofe down with a
bladder that the air canuot get in^ or the peaches
will turn black,

Tq fveferye Qpincrs wboh.

PARE' your* quinces very thjn and rounds
tlTaf they may look like ;a fcre\y, then put them
into a well tihned faucepan, with a new pewter
fpoon in the middle of thcm^ and fill your faucc-*
pan with hard water, and lay the parings over
your quinces, to keep them down ; cover your
faucepaa fo clofe that the fleam cannot get oat ^
fct them over a flow fire till they are foft, and a
fine pink colour, let them ftand till they are.
cold, and make a good fyrup of double c^fined
fugar, boil and fkim it well, then put in your
quinces, let them boil ten minates, take tbem
off, and let them (land two- or three hours, then
boil them till the fyrup k)oks thick, and the
quinces clear^ then put them into deep jars, with
brandy papers and leather over them; keep them

in a dry p ace for ufe. -N. B, You may pr?-

ferre quinces in quarters the fame way^

To freferve Oranges carved.

*

TAKE the faireft Seville oranges you can
get, cut the rinds with a' penknife in what form
you pleafe, draw out the part of your peel as
jou cut them, and put them into falt^and hard

water,

ENGLISH HOUSE-KEEPER. 135

wftter, let tbem Aand for thicec d^jss to take out
the bitter, then boil* them ^n hour m a large
£iucepan of fr^fk water> with fidt. ia ir» buC
do not cover them, it wiH fpoii the coloar, thea
take them out of the ialt and vater, Mid boil
them ten minutes in a thin fyrup for four oc
five days^ together, then put thora lute a deep
jar^ let ihem ftand twan)onths, and then maka
a thick fyrup, and juft give them a baal.iacity
kt them (land tilt the next day, then put thboi
in your jar, with brandy papers aver;, tier tbein
down with a bladder, and keep them for ufe.

iV. B. You may preferve whole oranges. wiih-<
out carving the lame way, only do not let them
boil fo long, and keep them in a very thin fyrup
at lirfl, or it will make them, fhcink an4 weather.
—Always obferve to put fait in the water fop
cither oranges prefcrved, or any kind of orangQ^
chips*

^0 prs/erve Ok AyiGZ^h Jklly.

TAKE Seville oranges, and cut a hole ottt at
the ftalk as large as a fixpehce, and fcoop out the
pulp quite clean, tie them feparately in muflin^
and lay them in fpring water for two days,
change the water twice a day, then boil them in
the muflin till tender upon a flow fire, as the
water wafteth put hot water into the pan, and
keep them covered, weigh the oranges before
you fcoop them, and to every pound put two
pounds of double refined fugar, and one pint of
water, boil the fugar and water with the juice of
the oranges to a fyriip, fkim it very well, let it

ftani

^34 THE EXPERIENCED

ftand till cold» then put in the oranges and boil
them half an hour, if they are not quite clear,
ll>oil them once a day for two or three days^ pare
and core fome green pippins, and boil them till
the water is ftrong of the apple, but do not ftir
the apples, only put them down in the water,
with the back of a fpopn, ftrain the water through
a jelly bag till quite clear, then to »very pint of
water, pdt one pound of double refined fugar,
and the juice of a lemon ftrained iine, boil it up
to a flroog jelly, drain the oranges put of the
fyrup, put them into glifs jars, or pots of the
fize of an prange, with the holes upward, and
pour the jelly over them, cover them with
brandy papers, and tie them clofe down witl)
bladders. — N. B. You may do lemons thp fan^e

way.

To prejerue Lemons "

CARVE or pare your lemons very thin, aqd
make a round hole on the top the fize of a fhilr
ling, take out all the pulp ^'nd fkins, rub them
with fait, and put them in fpnng watef as yoiJi
do them, to prevent them from turning black,
let them lie in for five or fix days, then boil ^hem
in freih fait and water' fifteen minutes, have
ready made a thin fyrup of a quart of water^
and a pound of loaf fu^ar, boil them in it five
minutes, once a day, for four or five days, then
put thepi in a large jar, let them ftand for fi)(
or eight weeks, and it will make them look
clear and plump, then take thern out of that
fyrup, or they will mould ; make a fyrup of
fine fugar, put as much vratcr to it as will dif-
4 folve

I

ENGLISH HOUSE-KEEPER. «3J

/olve it, boil and fktm it, then put in your
lenions, and boil them gently till they are clear^^
tj^en pi|t tbeminto ajar with brandy papefs over 5
jtie tnem clofe dpwn, and keep theni in a dry
place for ufe.

To preferva Oranges with Ma&maladv^

PARE yoqr oranges as thin as you can, then
put a hole in the Italk end, the iize of a fix-r
pence, take out all the pulp, then put your
oranges in fait and water, boil them a little more
than an hour, but do not cover them, it will turn
them a bad colour, have ready made a fyrup of
a pound of fine loaf fugar, with a pint of water,
put in your oranges, boil them till they look
clear, then pick out all the fkins and pippins
put of your pulp, and cut one of your oranges
|{ito it, as thin as poflible, and take its weight
of double refined fugar, boil it in a clean tofflhg*
pan oyer a flow clear fire, till it looks quite clear
and tranfparent, when it is cold take your
oranges out and fill them with your marmalade,
and put on your tpp, and put them in your fyrup
again, let them ftand for two months, then
make a fyrup of double refined fugar, with as
much water as will difiblve it, boil and ikim it
^ell, then give your oranges a boil in it; put
brandy papers over, and tie them down witn a
|;ladder 1 they will keep for ieveral years. \

Ta

^36 • THE EXPERIENCED .

I

To make BvLL ACE, CuzEsn.

TAKE your bullacc when they arc full ripe^
put rhem into a pot, and to every quart of bal-
lace put a quarter of a pound of loaf ftigar beat
fmall, bake them in a moderate oven till they .
are foft, then rub them through a hair fievej to
jevery poond of pulp add half a pound of loaf
fugar beat fine^ then boil it an hour and a half
over a (low £re,, and keep flir ring it all thetime^
then poor it into pottjng pots^ and tie brandy
papers over them, aod keep them in a dry
place ; when it has {lood a few months 4t wiU
4 cut Gut very bright and fine. — N. B. You may
make floe cheeie the fame way.

■

Ta Tmtke £l]>£& Ro&.

GATHER your elder berries when they arc
full ripe, pick them clean from the flalks, put
them in large flew pots, and tie a paper over
them» put them ia a moderate oven, let them
iland two hours, then take them out, and put
them \i> ^ thin coarfe cloth and fqueeze out all
the juice you can get, then put eight quarts irrto
a well-tinned c-opper, fet it over a flow fire, let
it boil till it be reduced to one quart, when it
grows near done, keep flirring it to prevent its
burning to the bottom, then put it into potting
*pots, let ifftarid two or three days in the fun,
then dip a paper in fweet oil the fizc of your
. pot, and lay it on, tie it down with a bladder,
and keep it in a very dry place for ufe.

9

ENGLISH HOUSE-KEEPER. %^y

«

TV fhake Black Gvrraht Rob.

» • •

GET your currants when they are ripc» pickt
bake, and fqueeze them the fame as you did tho
elderberries,- itben put fijc quarts of the juice
into a large .toiling pan, boil it over a flow fire,
till it is pi'etty thfck, keep ftirring it till it is
reduced to one quart, pour it into flat pots, dry
it, and tie it down the fantie way as you did yoQ(
elder' rob.

PARE and core your pippins and thfo^ theni
into fair water as you pare them, then take the
weight of the fruit of double refined fugar, and
difTolve it in a qaart of water, then boil it up,
and fcum it clean, then put in the fruit, let
them ftew gently till they are tender, and look
clear, then take them out and fqueeze in the
juice of a large lemon and let it boil up, fcum
it and run it through a jelly bag upon the fruit ;
you may (tick the pippins with candied oranges
and lemons cut in thin flices, if you pleafe«

CHAP. IX.
Dire£li$ns for Drying and Candying,

BEFORE you candy any fort of fruit, pre-
lerve them firft, and dry them in a flove,
or before the fire, till the fyrupis run out of

them

kii THE EXPERIENCED

thehi^ then boil your fugar, candy neigfatj dif^
in the fruity and lay theni ip difhes in your ftovcf
till dry, then put ihem ill boxes^ and keep ihtixi
in a dry place*

f t-

PARE and ftone your apricots^ boil them iij
water till they will unafhquitefmalf, put a pound
of double refined ftigar in youi*^ preserving pan,
with as inu6h water as will diffolve it, and boil
it to fugar again, take it off the ftove, and put
in a pound of apricots, \pt it, (land till the fugaf
is melted^ then make it fcaldfng hot, but do not
let it boil, pour it into China difhes, of cti'psi
fet them in i ftove, when they arc ftifF enougH
to turn out, put them on glafs plates^ turn them
as yott fee occafion till they are dry.

To make Raspberry Past e;

. MASH a quart of rafpberriesi ftrain one naif,
ind put the juice to the other half, boil them a
quarter of an hour, put to them a pint of red
currant juice^ let them boil all togetlier till your
berries are enough, put a pound and a half
of double refined fugar into a clean pan, with as
much water as will difiblve it, and boil it to a(
fugar agai4i, then put in your berries and juice^
give them a fcald, and pour it into glaifes of
plates, then put them into a ftove 'to dry,^ and
turn them as you feeoccafion.

To

ENGLISH H0U9E.REEPEH. 23.^

5o make Gooseberry Paste.

TAKE a pound of red goofcbcrries when they
arc full grown and turned, but not ripe, cut theni
in halves, pick out all the feeds, have ready a
pint of ctir rant juice, boil your gOofebcfries in it
till they are tender, put a pound and a half of
double refkied fugar into your pan, with as much
water as will difTolve it, and boil it to fugar againr^
then put all together and make it/calding hot^
buti t muft riot boil^ pour it into plates or glafles^
tha thicknefs you like, then dry it in a ftove«

^0 maki Curiiant Paste either red or white.

STRIP your currants, put a little juice to
them to keep them from burning, boil them
well and rub them through a hair fieve, then
boil it a quarter of an hour : to a pint of juice
put a pound and a half of double refined fugar,
lifted, ihake in your fugar, when it is melted^
pour it on plates, dry it as the other pailes, and
torn it into what form you pleafe.

1^0 make Currant Clear Cake.

STRIP and wa(h your currants, to four quarts
of currants put one quart of water, boil them
very well, then run it through a jelly bag, to a
pint of jelly put a pound and a half of double
refined fugar, pounded and lifted through a hair
iieve, (tt your jelly on the fire, when it has
juft boiled up, Ihake in the fugar, ilir it well,
then fet it on the fire again, make it fcalding

hoc

«40 THE EXPERIENCED

hot to melt .the fugar, but do not let it bjJI,
then pour it on clenr cake glaffcs or plates, when
it h jellied, before it is candied, cut it in rounds
or half rounds, this will not knot 5 and diy
them the £ame wajr as you did the apricot pafte.
White cu<rrant clear cakes are oiade the faiiie
viray, but obfervc, that as foon as the jelly 11
xnade, you muik put the fvigar to it» or it wiU
change the colour,

7i «aw&. Violet Cakes.

TAKE the fincftTiolets you can get, pick off
the leaves, beat the violets fine in a mortar, with
the juice of a lemon, btat and fift twice their
weight of double refined fugar, pu^t your fogar
and violets into a filver fauce-pan, or tankard,
fet it over a flow fire, keep ftirring it gently till
all your fugar is diilblved, if you let it boilit will
difcolour your violets, drop them ia china
plates ; when you take them off, put them ina
box with paper betwixt every layer.

To dry Cherries.

TAKE Morello cherries, ftonc them, andto
every pound of cherries put a pound and a quar*
ter of fine fugar, beat and fift, it over yourcncr-
ries, let them ftand all night, take them out of
youf fugar, and to every pound of fugar put two
fpbonfuls of water, boil and fcum it well, then
put in your cherries, let your fugar boil over
them, the next morning ftrain them, and to
every pound of the fyrup put half a pound more
fugar, let it boil a little thicker, then put in

your

I

£NGLISH ttOUSE-KEfiPER. 241

jrOttT cherries, and let them boil gently, the next
day ftrain then), and dry them in a flove, and
turn them every day.

Afecond Way to dry Cherries*

STONE a pound and a half of cherries, put
them in a prefervtng pan, with a little water,
when they are fcalding hot, put them in a fieve,
or on a cloth to dry, then put them in your pan
again, beat and fift half a pound of double refined
fugar, Arew it betwixtevery lay of cherries, when
it is melted fet them on the fire, and make them
fcalding hot^ let them iland till they are cold,
do fo twice more, then drain them from the i^^
rup, and lay them feparately to dry; dip them
in cold water, and dry them with a cloth, fet
them in the hot fun to dry as before, and keep
them in a dry place till you want to ufe them.

To dry Green Cage Plvms.

MAKE a thin fyrup of half a pound of fingle
refined fug^r, fkim it well, flit a pound of pluma
down the feam, and put them in the fyrup, keep
them fcalding hot till they are tender, they muit
be well covered with fyrup, or they will lofe
their colour, let them (land all night, then make
a rich fyrup j to a pound of double refined fu-»
gar put two fpoorifuls of water, ikim it well,
and boil it almofl to a candy, when it is cold,
drain your plums out of the firft fyrup, and put
them in the^thick fyrup, be furc let the fyrup
cover them, fet them on the fire to fcald till they
look clear, then put them in a china bowl, when
they have ftood a week take them out, and lay

R them

242 THE EXPERIENCED

them on china di&es, dry them m a ftove, and
turn them once a day till they are dry, — If you
would have them green, fcald tbem with viae
leaves, the fame way as the green gages are done*

^0 maie A? Kico,T Cakes.

TiAKE a pound of nice ripe apricots, icald
them, and as foon as you find the fkin will come
off, peel them and take out the (tones, beat them
in a marble mortar to a pulp, boil half a pound
of double refined fugar, with a fpoonful of wa-
ter, ikim it exceeding welU then put in the
pulp of your apricots, let them fimmer a quar-
ter of an hour over a^ flow fire, ftir it foftly all
the time, then pour it into (hallow fiat glafles,
turn them out upon glafs plates, put them in a
ftove, and turn them once a day till they arc dry^

TAKE two pounds of loaf fugar, two pounds
of almonds, put them in a ftew-pan with a pint
of water, fet them over a clear coal fire, let
them boil till you hear the almonds crack, take
them off anil ftir them about till they are quite
dry, then put them in a wine fieve and fift all
the I'ugar from them, put the fugar into the pan
again with a little water, give it a boil, put four
fpoonfuls of fcraped cochineal to the fugar to
colour it, put the almonds into the pan, keep
ftirring them over the fire till they are quite dry,
put them into a glafs and they will keep twelve
months.

To dry Damsons.

GET your damfons when they are full ripC|
fprcad them on acoarlc cloth, fet them in a very

cool

ENGLISH HOUSE-KEEPER. 241

cool oven, let them (land a day or two ; if they
arc not as dry as a frcfti prune, put them in an-
other cool oven for a day or two longer, till they
ar6 pretty dry, then take them out, and lay them
in a dty place, they will cat like frelh plums in
the winter-
er? candy GiNofeR.

BEAT two pounds of fine loaf fugar, put
^ne pound in a tofiing pa^j, with as much water
as will diflblve it/ with one ounce of race ginger
;ratcd fine, flir them well together over a very
low fire till the fugar begins to boil, then ftir
in the other pound, and keep ilirring it till it
grows thick, then take it off the fire, and drop
it in cakes upon earthen difhes, fet them in a
warm place to dry, and they will look white,
and be very hard and brittle.

Tlo make Orange Chips.

TAKE the bcft Seville oranges, pare them
aflant, a quarter of an iiich broad, if you can
keep the paring whole it looks much prettier,
when you have pared them all, put them in fait
and fpring water for a day or two, then boil
them in a large quantity of ipring water till they
arc tender, then drain them on a fieve, have ready
a thin fyrup, made of a quart of water, and a
pound of fine fugar, boil them (a few at a time
to keep them from breaking) tilk they look clear,
then put them into a fyrup made of fine loaf fu-
gar, with as much water as will diflblve it, and
boil them to a candy height, when you take them ,
Up,lay them on fieves,and grate double refined fu-
gar all over them,and put them in a ftovc,or by the
fire to dry, and keep them in a dry place for ufe,

R 2 "to

244 I'HE EXPERIENCED

T^o dry Currants in buncbts.

WHEN the currants are ftoncd and tied up
in bunches, to every pound of currants take a
pound and a half of fugar, and to everv pound
of fugar put half a pint of water, boil thefyrap
very well, lay your currants in it, fct them on
the fire, and let them jufl boil, take them off,
cover it clofe with af)aper, let them ftand till
the next .day, then make them fcalding hot, let
them (land for two or three days, with a paper
clofe to them, then lay them on earthen plates,
and lift them well over with fugar, put them in
a ftove to dry, the next dgy lay them on ficvcs,
but do not turn them till the upper fide is dry,
then turn them, and iift the other fide well with
fugar \ when they arc quite dry, lay them be-
twixt papers.

5r(7^ry Apricots.

TAKE a pound of apricots, pare and (lone
them, put them in your tofllng pan, pound and
fift half a pound of double refined fugar, flrew
a little amongdthem, andlay the reft over them ;
let them (land twenty-four hours,turn them three
or four times in the fyrup, then boil them pretty
quick till they look clear, when they are cold take
them out, and lay them on glafles, put them into
aflove, and turn them every half hour, the next
day every hour, and after as you fee occafion.

Ho makelu^vio^si Drops.

DIP a lump of treble refined loaf fugar in
water, boil it ftifEfh, take it off, rub it with the
back of a filvcr fpoon to the fide of your pan,
then grate in fome lemon-peel, boil it up, and

5 dr©p

ENGLISH HOUSE-KEEPER. 245

^rop it on paper ; if you want it red put in ^
little cochi)ieal.

• T$ make Lemon Drops afeconiWay.

TAKE'lhe juice of three fre(h lemons drained
Anet and mix it with a pound of treble refined
fugar beaten and fifted through a lawn fieve^ beat
them together for an hour, it will make them
white and bright, then ditop them upon writing

?aper, and dry them before the fire or in the fun.
*faey are a pretty ornament for a defert.

«

^9 mah Peppermint Drops to carry in the

Pocket.

TAKE one pound of treble refined fugar,
beat it fine and fift it through a lawn fieve, then
mix it with the whites of two eggs, beat it to a
thick froth, then add fixty drops of the oil of
peppernqiint and beat them all well together, then
with a^tea-fpoon drop it upon fine cap paper,*
the fize of half a nutmeg, and put them upon
the hearth to dry, the neyt day take them ofift
and they are fit for ufe..

^0 make Raspberry ^r Currant Drops.*

TAKE the juice of rafpbcrrics or red cur-
rants,^dd as much treble refined fugar beaten and
finely fifted as will make it into a thin pafle, drop
them upon fine cap paper with z tea-fpoon, dry
tKem before the fire, the next day take them off,
and keep jhem in aglafs jar, it will preferve the
fiayour. They arp a great ornament to a defert.

R 3 To

»46 THE EXPERliENGE

i

To dry Peaches.

PARE and ftone the largeft Ncwington
peaches, have ready a faucepan.of boiling water,
put in the peaches, let them boil till they are
tender, lay them od a fieve to drain, then weigh
theni, and put them in the pan they were boiled
in, and coyer them with their weight of fugar»
\t\ them lie two or three hours, then boil them
till they are clear, and t;he fyrup pretty thick,
let them (land all night covered clofe, fcald
them very well, then take them off to cool,
ihpn fet thepi on again till the peaches arc tho-
roughly hot; do this for three days, lay them

pn plates to dry, and turn them every day,

• «

Ho candy Angei^ica.

TAKE it when young, cut it in lengths, cover
it clofe, and boil it till it is tender, peel it, and
put it in again, let it fimmer and boil till it \\
green, then take it up, and dry it with a cloth;
to every pound of ftalks put a pound of fugar j
put your ftalks into an earthen pan, beat the
fugar and ftrew over them, let it ftand two days,
then boil it till it is clear and green, put it in a
cullender to drain ; beat a pound of fugar to
powder again, ftrew it on your angelica, lay it
on plates to dry, and fet them in the oven after
the pies are drawn. — Three pounds and a half of
fugar is enough to four pounds of ftalks.

31? candy Lemon or Orange Peel,

CUT your lemons <Jr oranges long- ways, an(l
|akc out all the pulp, and put. the rinds' into a

i pretty

ENGLISH HOUSE-KEEPER. $47

pretty ftrong fait and hard water fix days, then
boil them in a large quantity of fpring water till
•Jthcy ate tender, then take them out and lay them
on a hair fieve to drain, then make a thin fyrup
of fine loaf fugar, a pound to a quart of water ;
put in your peels and boil them half an hour^
or till they look clear, have ready a thick fyrup
made of fine loaf- fugar, with a$ much water as
wijl diffolvc jt, put in your peels, and boil them
over a flow fire, till you fee the fyrup candy
about the pan and peels, then take them out,
and grate fine fugar all over them, lay them on
a hair fieve to drain, and fet them in a flove, or
before the fire to dry, and keep them in a dry
place for ufe. — N. B. Do not cover your fauce-
pan w;heji you boil either lemons or oranges.

Ti ioil Sugar camiy height.

PUT a pound of fugar into a clean toffing
pan, with half a pint of waier, fet it over a very
clear flow fire, take ofi''the fcum as it rifes, boil
it till it looks fine and clear, then take out a lit-
tie with a filver fpoon ^ when it is cold, if it will
draw a thread from your fpoon, it is boiled high
enough for any kind of fweetmeat, then boil
your fyrup, and when it begins to candy round
the edge of your pan, it is candy height.

N. B. It is a great fault to put any kind of
fweetmeats into too thick a fyrup, efpecially at
the firft, for it withers your fruit, and takes off
both the beauty and flavour.

R, 4 CHAP.

94$ THE EXPERIENCED

C n A P# ^*

Ohfervations upon Creams, Custari?^ md

ChE£S£*CAK£S.

WHEN you make any kind of creams and
cuftards, take great care your tofling pu
be well tinned, put a fpoonful of wdter in it to
prevent the cream from {licking to the bottom
of your pan, then beat your yolks of eggs^ and
drain out the threads, and follow the <lire<9ion5
of your receipt. —As to cheefefcakes, they (hoisld
not be made long before you bake them, parti-
cularly almond or lemon cheefe-cakes^ for Aand-
ing makes them oil and grow l(ad, a moderate
oven bakes them beft, if it is too hot it barn$
then! and takes off the beauty, and, a very flow
oven makes them fad and look black -, make your
cheefe-cakes up juft when the oven is of a pro*
per heat, and they will rif^ well and be of )
proper colour.

5r# make Pistacho Ckeam*

TAKE half a pound of piftacho nuts, tak9

out the kernels, beat them in a mortar with a

fpoonful of brandy, put them into a toiling pan,

with a pint of good cream, and the yolks of two

eggs beat fine, ftir it gently over a very flow fire

till it grows thick, then put it into a china foup

plate, when it grows cold ilick it gll over witO

fmall pieces and ferve i( up.
*

To make Chocolate Cream,

SCRAPE fine a quarter of a pound of the bcft
(hopQlate^ put to it as muc]^ water as will dif-

fplye

ENGLISH HOUSE-KEEPER. ^49

folvc it, put it in a. marble mortar, beat it half
an hour, put in as much fine fugaras will fweeten
It and a pint and a half of cream^ mill it, and
jis the froth riies lay it on a fieve, put the rc-
mtaiader part of your cream in poflct glafles, and
lay the frothed cream upon them.-^|t makes 4
pretty rpixture upon a fct of falvers.

To make Spanish Cream.

DISSOLVE In a quarter of a pint of rofc.
water three quarters of an ounce of iiioglafs cut
fmall, run it through a hair licve, add to it the
yolks of three eggs, beat and mixed with half a
pint of cream, two forrel leaves^ and fugar to
your tafle, dip the difh in cold water before you
put in the cream, then cut it out with a jigging
iron, and lay it ii) rings round different coloured
fweetmeats.

^9 make Ice Cream.

PARE, ftone, and fcald twelve ripe apricots^
beat them fine in a marble mortar, put to them
fix ounces of double refined fugar, a pint of
fcalding cream, work it through a hair iieve, put
it into a tin that has a cloie cover, fet it in a tub
of ice broken fmall, and a large quantity of fait
put amongft it, when you fee your cream grow
thick^ round the edges of your tin, ftir it, and
fet it in again till it grows quite thick, when
your cream is all froze up, take it out of your
tin, and put it into the mould you intend it to be
turned out of, then put on the lid, and have
I'eady another tub with ice and fait in as before,
p^t your mould in the middle, and lay your ic&

undqr

250 THE EXPERIENCED

under and over it, let it ftarid four or five hour«,
dip your tin in warm water when you turn it
out; if it be fummcr, you muft not turn it out
till the moment you want it ; you may ufe any
fort of fruit if you have not apricots, only ob-
'ierve to work it fine.

To make Clotted Cream.

PUT one tea*.fpoon of earning into a quart
of good cream, when it comes to a curd break
it very carefully with a filver fpoon, lay it upoa
a fieve to drain a little, put it into a china foup
plate, pour over it fome good cream, with thi
juice of rafpberries, damfons, or any kind of
fruit to make it a fine pink colour, fweeten it
to your tafte, and lay round it a few ftrawberry
Icayes.-T—lt is proper for a middle at fupper, or
a corner at dinner,

21? /;7tfi^ Hartshorn Cream.

TAKE four ounces of hart(horn <havingS|
boil them in three pints of water till it is reduced
to half a pint, run it through a jelly bag, put
to it a pint of cream, let it juft boil up, then
,put it into jelly glailes, let it {land till it is col()»
by dipping your glafles into fcalding water it
will flip out whole, then flick them all over
with flices of almonds cut length-w^ays ; it eats
well with white wine and fugar, like flummery,

Ho make Ribband Cream.

TAKE eight quarts of. new milk, fet it on

the fire, when it is ready to boil put in a quart

•of good cream, earn it, and pour it into a Urge.

bpwl, let it fl:and all night, then take ofl^ the

creami

!•

ENGLISH HOUSE-KEEPER. 151

cream, and lay it on a fieve to drain, cut it to
the fize of your glaiTes, and lay red, green, or co^
loured fweetmeats between every layer of cream«

To make Lemon Cream.

TAKE a pint of fpring water, the rinds of
two lemons pared very thin, and the Juice of
three, beat the whites of fix eggs very well,
hiix the whites with the water and lemon, put
fugar to your tafte, then izt it over the fire, and
keep ftirring it till it thickens, but do not let it
boil, ftrain it through a cloth, beat the yolks of
fix eggs; put it over the fire, till it be quite
thick, then put it into a bowl to cool, and piiC
it in your glaffes.

* •

21? OT^xi^ Steeple Cream w/V^ Wine Sour^

TAKE one pint of ftrong clear calf's-foot
jelly, the yolks of •four hard eggs, pounded ill
a mortar exceeding fine, with the juice of' a
•Seville orange, and as much double refined fugar
as will make it fwect, when your jelly is warm
put it in, and keep flirring it till it is cold and
grows as thick as cream, then put it into jelly
[lafTes, the next day turn it out into a di(h with
irefcrved wine fours, ftick a fprig of myrtle in
the top of every cream, and ferve it up with
flowers round it.

To make Raspberry Cream.

TAKE a quart of rafpberries, or rafpberry
jam, rub it through a hair fieve to takis out the
feeds, mix it vyell with your cream, put in as

much

L.

tsi THE EXPERIENCED

much loaf fugar as will make it pleafanjt, theA
put it into a milk pot to raifc a froth with a cho*
colate mill; ^f^ your froth rifes take it ofTwith
a fpoon« lay it upon a hair Cicvc, when you have
got what froth you have occaiion for, put the
remainder of your crean> into a deep phina difh
or punch bowl^ put your frothed pream upon it^
as high as it will lie on, then (lick a light flower
in the middle and fend it up,--:-It is proper fo(
g middle at fupper^ or a cprner at dinner^.

Lemoh Crpa^c wifif PEEt^

BOIL a pint of cream, when it is half coli
put in the yolks of four eggs, ftir it till it if
cold, then fet it over the fire, with four ounces
of loaf fugar, a tea j^oonful of grated lemoa
peel, flir them till it is pretty hot, take it off
the fire and put it in a bafon to cool, when it is
cold put it in fweetmeat glaffes, lay pafte knots,
or lemon peel cut like long ftraws over the tops
of your glaffes. — It is proper to be put upo|i^
bottom fajver amongfl Jellies apd whips..

«

Orange Cream,

•

TAKE the'juice.of four Seville oranges, and
the out- rind of one pared exceeding fine, put
them into a tofljng-pan with one pint of water,
and eight ounces of fugar, beat the whites of
(ive eggs, fet it over the fire, flir it one way till it
grows thick and white, drain it through a gauze
fieve, ftir it till it is cold, then beat the yolks of
five €ggs exceeding well, put it in your to&ng
^ pa»

ENGLISH HOtJSE.KEE;PEfe. 4^^

pan with the cream, ftir it over a very flow fire
till it is ready to boil, put it into a bafon to cool^
and ftir it till it is quite cold, then put^ it into
jelly glaiTes : fend it in upon a falver with whips
andjellie$«

To make Burnt Cream.

BOIL a pint of pream with fugar, and a Vtt^
tie lemon peel ihred fine, then beat the yolks of
fix and the whites of four eggs feparately, when
your cream is cooled, put in your eggs, with a
fpoonful of orange flower water, and one of fine
flour, fet it over the fire, keep ftirring it till it
is thick, put it into a difh ; when it is cold fife
a quarter of a pound of fugar all over, hold a
hot falamander over it till it is very brown, and
looks like a glafs plate put over your cream«

To make La Pompadour Cream.

BEAT the whites of five eggs to a ftrong
froth, put them into a tofling pan, with two
fpoonfuls of orange flower water, two ounces of
uigar, ftir it gently for thre<; or four minutes^
then pour it into your di(h, and pour good
melted butter over it, and fend it \n hot.—
It is a pretty corner difh for a fecond courfe
at dinner*

To make Tea Cream.

TO half a pint of milk put a quarter of an
ounce of fine hyfon tea, boil them together,
ftrain the leaves out, and put to the milk half a

pint-

ft54f .THE EXPERIENCED

pint of cream, and two fpoonfuls of rennet >
let it over fomc hot embers in the difti you fend
it to table in, and cover it with a tin plate;
when it is thick it is enough. Garnifli with
fweetmeats and fend it up.

To make King William's Cream.

Beat the whites of three eggs very wdl,
then fqueeze out the juice of two large or three
fmall lemons ; take two ounces more than the
weight of the juice of double refined fugar, and
mix it together with two or three drops of orange
flower water; and five or fix fpoonfuls of fair
fpring water ; when all the fugar is melted, put .
in the whites of the eggs into the pan and the
juice, fct it over a flow fire, and keep ftirring it
till you find it thicken, then ftrain it through a
coaffe cloth quick into the difh.

SnoW and Cream, a pretty Supper Jbijb.

Make a rich boiled cuflard and put it ii^
the bottom of your china or glafs difh, then
take the whites of eight eggs beat with rofc
water and a fpoonful of treble refined fugar,
till it is a flrong froth; put feme milk and wa-
ter into a broad ftew-pan, and when it boils
take'the froth off the eggs and lay it on the milk
and water, and let it boil once up ; take it otf
carefully, and lay it on yourcuflard.

ji

ENGLISH HOUSE.KElEP'EiL 25^-:

^0 make Cream Ghesse.

PUT one large fpoonful of fteep to 'five
quarts, of afterings, break it down light, put it
upon a cloth in a fieve bottom, and let it run
till dry, break it, cut and turn it in a' clean
clothe then put it into the (ieve again^ and put
on it a two pound weight, fprinkle a little fait
on it and let it (land all night, then lay it on a
board to dry, when dry lay a few ftrawberry
leaves on it, and ripen it between two pewter
di{hes in a warm places turn it^ and put on fre(h .
leaves every day.

To make a Trifle.

PUT thrw large maccaroons in the middle of
your di(h, pour as much white wine over them
as they will drin^c, then take a quart of cream,
put in as much fugaraswill make it fweet, rub
your fugar upon the rind of a lemon to fetch out
the eflence, put your cream into a pot, mill it
to a ftrong froth, lay as much froth upon a fieve
as will fill the difh you intend to put your trifle
in, put the remainder of your cream into a
toffing pan, with a flick of cinnamon, the yblks
of four eggs well beat, and fugar to your tafte,
fetthem over a gentle lire, ftir it one way till it
is thick, then take it off the fire, pour it upon
your maccaroons, when it is cold put on your
frothed cream, lay round it different coloured
fwectmeats, and fmall (hot comfits in, and fi«
goces or flowers.

/

«S6 ^tt£ £XPEklEJ«CfiO

Almond Custards.

■

iP&T a 4nart of cream into a tofiiag pan» d
flick of cinnamon, a blade ot two of mace, boil
It and fet it to cool, blanch two ounces of al-
monds, beat them fine in a inarble mortar with
rofe water, if you like a ratafia tafbe, put in a
few apricot kernels or bitter almoDds, mix them
with your qream, fwecten it to your taftc, fet
it on a flow fire, keep fHrring it till it is pretty
thick, if you Jet it boil it will curdle, pour il
into cups, 2cc.

To make JLemon CtJSTARbs*

TAKE a pint of white wine, half a pound of
double refined fugar, the juice of two lemons,
the out-rind of one pared very thin, the ioRcr-
rind of one boiled tender and rubbed through a
fieve, let them boil a good while, then take out
the peel and a little of the liquor, fet it to coot,
pour the refl inta the diih you intend for it j beat
four yolks and two whites of ^gg^s >^^ ^^^
yirith your cool liquor, ftrain them into your
difh. Air them well up together, fet them on a
flow fire, or boiling water to bake as a cuiiardi
when it is enough, grate the rind of a lemoa
. all over the top ; you may brown it over with

a hot falamander. It may be eat either hot

or cold.

7i^ make Oranoe Custards.

BOIL the rind of half a Seville orange vcf]f
teuder, beat it in a marble mortar till it is very

fine,

ENGLISH HOUSE-KEEPER. 25

fine, put to.it one fpoonful of the beft brandy*
the juice of a Seville cwange, four ounces of loaf
fugar, and the yolks of four eggs, beat them all
together ten nninutes, then pour in by degrees a
pint of boiling cream, keep beating them till
they are cold, put them in cuftard cups, and
fct them in an earthen difli of hot water, let
them ftand till they are fet, then take them out,
and ftick prefervcd orange oh the top, and fervc
them up either hot or cold.— It is a pretty cor-
ner difli for dinner, vr a fide di(h fpr fuppcr.

To make a common Custard*

TAKE a quart of good cream, fct it over a
flow fire, with a little cinnamon, and four ounce&
of fugar ; when it has boiled take it off the fire ;
beat the yolks^ of eight eggs, put to them a
fpoonful of orange flower water, to prevent the
cream from cracking, ftir them in by degrees as
your cream cool^, put the pan over a very flow
fire, ftir them carefully one way till it is al-
moft boiling, then put it intb* cups, and fcrvc
them up.

To make a Beest Custard.

TAKE a pint of bceft, fct it over the fire,
with a little cinnamon, or three bay leaves, let it
be boiling hot, then take it off, and have ready
mixed one fpoonful of flour, and a fpoonful of
thick cream, pour your hot beeft upon it by
degrees, mix it exceeding well together, and
fwceten it to your tafte; you may%either put it
io cruils ox cups, or bake it.

S . T0

25a THE EXPERIENCED

To make an Apple Floating IslAnit.

BAKE fix or eight very large apples, whcop
they are cold peel and core them, rub the pulp^
through a ficve with the hack of a wooden
fpoon, then beat it up light with £ne fugar, well
lifted., to your tafte ; beat tfee whites of few
eggs with orange flower water in another bowl
till it is a light froth, then mix it with your
apple a little at a time till all is beat together,
and exceeding light ; makf^' a rich boiled cuf-
tard. and put it in a china or glafs difh. and lay
the apples all over it. Garnifh with currant
jelly, or what you pleafe;

To make Fairy Butter.

TAKE the yolks of four eggs boiled hard,
a quarter of a pound of butter, beat two ounces
of fugar in a large fpoonful of orange flower
water, beat them all together to a fine paftc, let
it ftand two or three hours, theli rub it through
a cullendar upon a plate; it looks very pretty.

To make Almond Cheese Cakes^..

TAKE four' ounces of Jordan almpnds^
blanch them and put them into cold water, beat
them with rofe water in a marble mortar, or
wooden bowl, with a wooden peille, put to it four
ounces of fugar, and the yolks of four eggs
beat fine, work it in the mortar or bowl till it
becomes white and frothy, then make a rich puff
pafte. which muft be made thus : Take half a
pound of flour, a quarter of a pound of butter^

9uJ»

English house-keeper. 259

fuB a little of the butter into the flouf, mix it
ftiflf with a little coW witttr, then roll your parte
ftraight out, ftrew over a little flour, and lay over-
it in thin bits one third of your butter, throw
a little hidre flour over the butter, do fo for
three times, then' put your parte in your tins,
fill them, and grate fugar over them, and bake
them in a gentle oven;

To maieBKEAb Cheese Cakes;

SLICE a penny loaf as thin as poflible, poiir
6n it a pint of boiling cream, Jet it ftand two
hours, then take eight eggs, half a pound of
butter, and. a nutmeg grated, beat them well
together^ put ih half a pound df currants well
waihed, and dried before the Are, and a fpoon-
ful of brandy, or ^hite wine, and bake them
in raifed brufts, or petty pans;

To ffiak'e CltitoN CHEEiSE Ca&es.

BOIL a quart of cream, beat the yolks of four
eggs, mix them with your creani when it is
cold, thfeii fet it on the flre^ let it boil, till it
Curds, blanch fome almonds, beat them with
orange flower water, put them into the cream»
with i few Naplea bifcuits, and green citron
fhred fine, fweeten it to your tafte, and bake
them in tea- cups;

To mah Rice Cheese Cakes.

Boil four ounces of rice till tender, put it
upon a fieve to drain, put in four eggs well beat-
en^ half a pound of butter, half a pint of cream^

S 2 ' fix

a6o THE Experienced

£x ounces of fugari a nutmeg grated, and a glafs
of ratafia water, or brandy : beat them all to-
gether, and bake them in raifed crufts«

TomaieCvKD Cheese-Cakes*

TAKE Haifa pint of good curds, beat them
with four eggs, three fpoonfnls of rich cream,
half a nutmeg grated, one fpoonful of ratafia,
rofe, or orange water, put to them a quarter of
a pound of fugar, half a pound of currants well
wafhed and dried before the fir^^ mix them all
well together, and bake it in petty pans^ widi
a good cruft under them.

- ^(?>«Wife Orange Crumpets^

TAKE a pint of cream, and a pint of new
milk, warm it, and put in it a little runneth when
it IS broke, (lir it gently^ lay it on a cloth to drain
all night^nd then take the rindsof three oranges^
* boiled as for preferving in three different waters,
pound them very fine, and mix them with the
curd, and eight eggs, in a mortar, a little nut-
meg, juice of lemon, or orange, and fugar to
your tafte, bake them in tin pans rubbed with
butter, when they are baked turn them out, and
put fack and fugar over them, — Some put flice^
9f preiTed oranges among them.

To make Cheese-Cake^^

SET a quart of new milk near the fire, with
a fpoonful of runnct, let the mitk be blood warm,
when it is broke, drain the curd through a coarfe
cloth, now aad then break the curd gently with

youl

ENGLISH HOUSE.KEEPER. 46t

your fingers, rub into the curd a quarter of a
pound of butter, a quarter of a pound of fugart
a nutmeg, and two Naples bifcuits grated, the
yolks, of four, eggs, and the white of one eggt
one ounce of almonds well beat, with two
fpoonfuls of rofe water, and two of fack, clean
fix ounces of cUrrants very well, put them into
your curd, and mix them all well together*

•
7(?;wtfi^ Curd Puffs.

TAKE two quarts of milk, put a little run-
net in it, when it is broke, put it in a coarfe cloth
to drain, then rub the curd through a hair fieve
with four ounces of butter beat, ten ounces of
bread, half a nutmeg, and a lemon peel grated,
a fpoonful of wine, and fugar to your tafte, rub
your cups with butter, and bake them a little
more than half an hour*

To make^GG Cheese^

BEAT fix eggs well, put them into three gills
of Hew milk, lugar, cinnamon, and lemon peel
to your tafte, fet it over the fire, keep ftirring
it, and fquceze a quarter of a lemon in it to turn
it to cheele, let it run into what fhape you would
have it, when it is cold, turn it out, pour ov6r
it a little almond cream, made of fweet almonds
beat fine with a little cream, then put them into .
a j^nt of cream, let it boil and drain it, put to

Jii'lht yolks of three eggs well beat, fet it ovep

;ilhe fire, andmake it like a cuftard*

ax '

3#

«6a THE EXPERIENCED

»

To make a Loaf Royal.

TAKE a French roll, rafp it, cut off the bot-
tom criift, lay it in a pan, with the, botton^
upwards, boil a pint oF cream, put' to* it the
yolks of tWo eggs, a little cinnamon, orapgc
flower water, and fugar to your tafte, when it
is cold pour it upon the roll, let it (land in all
night to fteep, then make a very gopd cuftard of
cream, a little fack, orange flower water, and
fugar, put the roll into a difh, with fome good
pade round the edge, and pour your cuftard upoi)
It; you may lay lumps of marrow in the cuftard,
and ftick long (lips of citron and orange peel ia
the loaf, then fend it to the pven, a little time
^ill bake it.

To make a Prince Loaf.

TAKE fmall French rolls, about the fizc of
sm egg, cut a fmall round hole in the top, take
put all the crumb, fill them, with almond cuf^
tard, layover it currant jelly, in thin dices, beat
the white of an egg, and double refined fugar to
% froth, and ice them all over with it i five is a
pretty difh*

iT^/Ki^y^^^Di^UNKEN Loaf.

TAKE a French roll hot out of the ovcd,
rafp it, and pour a pint of red wine upon it, and
cover it clofe up for half an hour, boil one ounce
of maccaroni in water till it is foft, and lay it
upon a (icve to drain, then put the fize of a waU

' ^ nut

ENGLISH tlOUSE-KEEPER. 26^

nut of butter into it, and as mi^cb thick cream
as it will take, then fcrape in fix ounces of Par-
mefan. chcefe, ftiike it about in your toffing-
pan, with the maccaroni till it be like a fine
cvftard, then pour it hot upon your loaf; bfow^
it with a falamander, and ferve it up. — It is a
pretty difli for fupper.

To make Snow Balls.

PARE five large baking apples^ take out the
cores with a fcoop, fill the holes with orangeor
qairace marmalade, then make' a little good hot
pafte, and roll your apples in it, and make your
crufl: of an equal thicknefs, and put them in %
tin dripping-pan, bake them in a moderate oven,
when you take them out, make iceing for them
the fame way as for the plttm*<;ake» and ice them
all over with it, about a quarter of an inch thicks
fet them a good diftance from the fire till tHey
are hardened, but take care you do not let them
brown, put one in the middle of a China diib»
and the other five round it. Garnifh them with
green fprigs and fmall flowers.— They are pro^
per for a corner either for dinner or fupper*

To make Fried Toast,

CUT a dice of bread about half an inch thipk^
fieep it in rich cre^m, with fugar and nutmcj
to your tafle, when it is quite foft, put a goo<
lump of butter into a toffing-pan, fry it a fine
brown, lay it on a diih, pour wine fauce over
|t^ and ferve it up.

S 4 CHAP.

fi64 THE EXPERIENCED

CHAP, xr.

Obferaationu upon Cakes.

§

WHEN you make any kind of cakes^ be
Aire that you get the things ready be-
fore you begin, then beat your eggs well, and
do not leave them till you have finiihed the cakes,
or elfe they will go back again, and your cakes
will not be light ; if your cakes are to have but-
ter in, take care you beat it to a fine cream be*^
foffc you put in your fugar, for if you beat it
tvsrice the time, it v/ill not anfwer fo well : as
to plum-cake, ieed-cake^ or rice«cake, it is
beA to bake them in wooden garths, for if yoa
•bake them in either pot or tin» they burn the
outiide of the cakes, tnjd confine them fo that
the heat cannot penetrate into the middle of
your cake, and prevents it from rifing : bake all
kinds of cake in a good oven, according to the
iizeofyour cake, and follow the diredions of
your receipt, for though care hath been taken*
to weigh and meafure every article belonging to
every kind of cake, yet the nrvanagement and the
oven mud be left to the maker's care.

^0 make a Bride Cake.

TAKE four pounds of fine flour well dried,
four pounds of frefh butter, two pounds of loaf
fugar, pound and lift fine a quarter of an ounce
of mace the fame of nutmegS, to every, pound
of flour put eiglit eggs, wafh four pounds of
currants^ pick them well, and dry them before

the

ENGLISH HOUSE-KEEPER. 26j

tke iire^ blanch a pound of fwect almonds^ and
cot them leagthways very thin^ a pound of
citron, one pound of candied orange, the fame
of candied lemoa, half a pint of brandy i firft
work the butter with your hand to a cream, tbea
beat in your fugar a quarter of an hour, beat the
whites of your eggs to a very ftrong froth, mix
them with your fugar and butter, beat your yolkt
half an hour at leaft; and mix them with your
cake, then put in your flour, mace, and not--
meg, keep beating it well till your ov^n is ready,
put in your brandy, and beat your currants and
almonds lightly in, tie three (heets of paper
round the bottom of your hoop to keep it from
tunning out, rub it well with butter, put in your
cake, and lay your fweetmeats in three lajrs, with
cake betwixt every lay, after it is rifen and co-
loured, cover it with paper before your oven is
flopped up; it will take three hours baking.

To maie ALMOND^IciiiG Jbr tie Bride Cake.

BEAT the whites of three eggs to adtong
froth, beat a pound of Jordanalaionds very fine
with rofe-water,mix your almonds with the eggs
lightly together, a pound of common loaf fugar
beat fine, and put in by degrees ; when your .cake
is enough, take it out, and lay your icing on^
then put it in to brown,

Ta maieSvG AK Ici^G for the Bride Cake*

BEAT two pounds of double refined fugaf^
with two ounces of fine ftarch, fift it through a
gauze fieve^p then beat the whites of five eggs

with

i266 THE EXPERIENCED

with a knife upon a pewter diflb half an hour t
beat in your fugar a little at a time, or it will
make the eggs fall, and will not be fo goo4a
colour,, when you have put in all your fugar,
beat it half an hour longer, then lay it on your
ialrhond icejng, and fpread it even with a knife j
if it be put on ais foon as the cake comes out of
the oven it will be hard by the time the cake
is cold.

To make a good T?lvm Cake..

TAKE a pound and a half of fine flour well
dried, a pound and a half of butter, three quar-
ters of a pound of currants waflied and well
picked, ftone half a pound of raiiins, and flics
jthem, eighteen ounces of fugar beat and fifted,
/ourteen eggs, leave out the whites of half of
them, Ihred the peel of a large lemon exceed-
ing fine, three ounces of candied orange, the
fame of lemon> a tea-fpoonful of beaten macCf
half a nutmeg grated^ a tea-cupful of brandy, or
white wine, four fpoonfuls of orange flower
water; fir ft work the butter with your hand to
a er6am, then beat your ifugar well in, whifl;
your eggs for half an hour, then mix them with
your fugar and butter, and put in your flour and
ipices, when your oven is ready, mix your
brandy, fruit, and fweetmeats lightly in, then
'put it in your hoop, and fend it to the oven j it
<vill require two hours and a half baking.~-I(
^ill take an hour and ^ half beatin^^

^

V

\

ENGLISH HOUSE-KEEPER. 267

To make a rich Seed Cake.

TAKE a pound of flour well driod» a pound
of butter, a pound of loaf fugar beat and fifted^
eight eggs, two ounces of carraway feeds^ one
nutmeg grated, and its weight' of cinnamon i
iirft beat your butter to a cream, then put in
your fugar, beat the whites of your eggs half
an hour, mix them with your fugar and butter^
then beat the yolks half an hour, put to it the
whites, beat in your flour, fpices, and feeds, a
little before it goes to the oven, put it in the
hoop and bake it two hours in a quick oven, and
let it ftand two hours. — It will take two hours

beating.

»

To make a White Plum Cake*

TO two pounds of flour well dried, take a
pound of fugar beat and fifted, one pound of
putter, a quarter of an ounce of mace, the fame
of nutmegs, fixteen eggs, two pounds and a
half of currants, picked and waHied^ half a
poufad of candied lemon, the fame of fweet aU
monds, half a pint of fack or brandy, three
ipoonfuls of orange flower water, beat your but-
ter to a cream, put in your fugar, beat the whiter
pf your eggs fialf an hoqr, mix (hem with your
fugar and butter, then beat your yolks half an
hour, mix them with your whites, it will take
two hours beating, put in your flour a little be-
fore your oven is ready, mix your currants and
all your other ingredients lightly in, juft when
you put it in youf hoop.-— Two hours will bake
|t.

T0

m «

^68 THE EXPERIENCED

To fnaJke little Plum Cakes.

TAKE a pound of floyr, rub it into half a
pcmAd of butter^ the fanie of fugar, a littic beaten
mace, beat four eggs very lyell (leave out half
the whites) with three fpoonfuls. of jreft, put to
it a <]iiarter of a pint of warm cream, ftr^'n
thein into your flour, and ihake it up light, kt
it before the fire to rife; juH: before you fendil
to the oven, put in three quarters of a pound of
curniits^

To mate Orange Cakes*

TAKE Seville oranges that have very good
rinds, quarter them, and^ boil them in two or
three waters until they are tender, and the bit-
ternefs is gone off, fcum them^ then lay them
on a clean napkin to dry, take all the feeds and
&ins out of the pulp with a knife, (hred the
peels fine, put them to the pulp, weigh them,
iand put rather more than their weight of fine
fugar inffoa toding pan, with juft as much water
as Vi^ill diffolve it, boil it (ill it becomes a pcr-
feft fugar, then by degrees put in vour orange
peels and pulp, ftir them well berore you fet
them on the fire, boil it very gently till it looks
clear and thick, then put it into flat-bottomed
glafles, fet them in a ftove, and keep a conflant
moderate heat to ihem, when they are candied
on the top, turn them out upon glaflrs.

N. B. You may make lenion cakes the fame
way* . .

ENGLISH HOUSE-KEEPER, 269

To make Lemon Caks a fecond Way.

BEAT the whites of ten eggs with a whiflc
for one hour with three fpoonfuls of rofe or
orange flower water, then put in one pound of
loaf fugar be;at and lifted, with' the yellow rind
of a lemoQ grated into it ; when it ia well mixed
put in the juice of half a lemon and the yolks
of ten eggs beat fmdoth, and juft before you
put it into the oven ilir in three quarters of a
pound of flour; butter your pan, and one hour
will b^k^ it in a moderate oven.

To make Rice Cake,

TAKE fifteen eggs, leave out one^half of
the whites, beat them exceeding well near aa
hour with a whifk« then beat the yolks half an
hour, put to your yolks ten ounces of loaf fugar
lifted fine, beat it well in, then put in half a
pound of rice flour, a little orange water or
brandy, the rinds of two lemons grated^ then
put in^ your whites, beat them all well together
for a quarter of an hour, then put them in a hoop
and fet them in a quick oven for half an hour*

To make Ratafia Cakes.

TAKE half a pound of fweet almonds, the
fame quantity of bitter, blanch and beat them
fine in orange, rofe, or clear water, to keep them
from oiling, pound and fift a pound of fine
fugar, mix it with your almonds, have ready
very well, beatj, the whites of four eggs, mix

them

ifo THE EXPERIENCED

them lightly with the almonds and fugar, put it
in a pfeferving pan, and fct it over a moderate
fire, keep ftirring it quick one way until it is
pretty hot, when it h a little cool roll it in
fmall rolls, and cut it in thin Cakes, dip yoti^
hands in flour and (hake them on it, give them
eich a light tap with your finger, put them on
fugar papers, and fift a^ little fine fugar^over them
juft as you are putting them into a flow oven.

To maie Rat ATiA Cakes n fecondWay.

^AKE one pound and a half of fwect al-
monds, and half a pound of bitter almonds^^
beat them as fine as poifible with the whites of
two eggs, then beat the whites of five eggs to a
ftroJlg froth, fliake in lightly two pounds and a
half of fine loaf fugar beat and fifted very fincj
drop them in little drops the fize of a nutmcgi
on cap paper, and bake them in a flack oven.

To Utah Shrewsbury Cakes.

. TAKE half a pound of butter, beat it to t
cream, then put in half a pound of flour, one
egg, fix ounces of loaf fugar beat and fifted, half
an ounce of carraway feeds mixed into a pafte,
roll them thin, and cut them round with a fmall
glafs, or little tins,, prick them, and lay them on
iheets of tin, and bake them in a flow oven.

To make Shrewsbury Cakes a fecond Way.

TO a pound of butter, beat and fift a pound
of double refined fugar, a little mace^ and four

cggs^

r

\

>* ^

ENGLISH HOUSE-KEEPER, *7».V)

eggs, beat them all together with your hand till
it is very light and looks curdling, then {hake
in a pound and a half of fine flour,* roll it thin
and cut it into little cakes with a tiny and bake
them.

^omake Bath Cake^.

:, RUB half a pound of butter into a pound (A
flour, and one fpoQnful of good barm, warmi
fome cream, and make it into a light pafte, fee
it to the fire to rife, when you make them up,
take four ounces of carraway comfits, work part
of them in, and flreW the reft on the top,' make
them into a round cake, the fize of a French rolf,!^
bake them on iheet tins, and fend them in hot
for breakfaft.

To make Qoeen Cakes.

TAKE a pound of loaf fugar, beat and fift lU
% pound of flour well dried, a pound of butter,
eight eggs, half a poupd of currants wafhed and
picked, grate a nutmeg, the fame quantity of
mace and cinnamon, work your butter to a
cream, then put in your fugar, beat the whites
of your eggs near Half an hour, mix them with
your fugar and butter, then beat youjr yolks near
half an hour, and put them to your butter, beat
them exceeding well together, then put in your
flour, fpices, and the currants, when it is ready
for theoven^ bake them in tins^ and dufl: a little
iiigar over them.

X -

/

/

/

«7* THE EXPERIENCED

70 make a commM S££i> Cailz.

TAKE two pounds of flour, rub it into half a
pound of powdered fugar, one ounce of carraw^ji
feeds beaten, have ready a pint of milk, with
half a pound of batter melted in it, and two
fpoonfuls of new barm, make it up into a pafle,
kt it to the iire to rife> flour your tio^ and bake
it in a quick oven.

7(7 make Cream Cak£8.

BEAT the whites of nine eggs to a fliff froth,
then ftir it gently with a fpoon> for fear the
' froth (hould fall, and grate the rinds of two
lemons, to every white of an egg, (hake in
foftly a fpoonful of double refined fugar fiftcd
fine, lay a wet fheet of paper on a tin, and drop
the froth in little lumps on it with a fpoon, a
imall diftance from each other, and fift a good
quantity of fugar over them, fet them in an oven
after brown bread, make the oven cloie upt and
the froth will rife, when they are juft cok)ured
they are baked enough, take them out and pat
two bottoms together, and ky them on a fieve,
then fet them in a cool oven to dry, — You may
lay rafpberry jam, or any other forts offwect-
meats betwixt them before you clofe the bot«
toms together to dry*

To make Uttk Currant Cakbs^

TAKE one pound and a half of fine flonfi
dry it well before the fire, a pound of butter,

1 half

/

tISGLISH HOUSE-KEEPER. 373

half a pound of fine loaf fugar well beat and
fifted, four yolks, of eggs, four fpoorifuls of
rofe water, four fpoonfuls of fack» a little ipace,
aiidone nutmeg grated : beat the eggs very well,
and put them to the rofe water and fack, then
put to it the fugar and butter ; work them all
together, ftrew in the currants and the flour,
being both made warm together before. — ^This
quahtity will make fix or eight cakes; bake
them pretty crifp, and a fine brown. c

To Jmaie Prussian Cakb.

TAKE a pound of fugar beat and fiftedr
half a pound of flour dried, feven eggs, beat
the yolks and whites fepafate, the juice of one
lemon, the peel of two grated very fine, half a
pound of almonds beat hnd with rofe water ; as
loon as the whites are beat to a froth, put in alt
the things except the flour, and beat them to-*
gether for half an hoUr, juft before you fet it in
the oven, (hake in the flour, — iV, B. The whites
and yolks mufl be beat feparate, or it will be
quite heavy.

«

7*0 make ^ Cake without hutiir.

BEAT eight eggs half an hoUr, have ready
pounded and fifted a pounjd of loaf fugar, ihake
it in, and beat it half an hour more, put to it a
quarter of a pound of fweet almonds beat fine^
with orange flour w?iter, grate the rind of a
lemon into thealmonds, and fqueeze in the juice
of the lemon, mix them all together, and keep

T beating

274 't'HE EXPERIENCED

beating them till the oven is ready, and jigft be*-
fare you fct it in, put to it three quarters of a
pound of warm dry fine Hoirr ; rub yojar hoop
with butter : an hour and a half will bake it.

To make Barb ADOEs Jumballs.

-BEAT ViCry light th? yolks of four eggs and
the whites of eight, v^th a fpoQnful gf fofc
v/ater, and. dnd in a pound of treble refioed
fugar, then put in three quarters of a pound of
the heft fiqe fiour^ Air it lightly in, greafe your
tin (heets, and drop them in the ihape of a
nacaroont and bake them nicely. '^

To maie CHACKHtLs.

TO a pint of blue milk put about two ouncer
of butter and a good fpoonful of yeft, make it
juft warm, and mix into it as much fine flour a»
jvill niake it alight dough, roll it out very thin,
and cut it into long pieces two inches broad,
prick them well, and bake thera in a flow oven
upon tin plates.

To make Light Wigs.

TO three quarters of a pound of fine floor,
put half a pint of milk made warm, mix in it
two or three fpoonfuls of light barm, cover it up,
fct it half an hour by the fire to rife, work in
the pafte four ounces of fugar, and four ounccg
of butter, make it into wigs with as little flour
as poffible, and a few feeds, fet them in a quick
tven to bake.

JENGLISH HOUSE-KfiEPER. 275

To make Macaroons.

TO one pound of blanched and beaten fwccC
almonds, put one pound of fugar> and a littlo
rofb water, to keep them from oHing* then beat
the whites offeven eggs to a froth, put themia
and beat them well together, drop them on wafer
paper, grate fugar over rhem, and bake them.

To make Spanish Biscuits.

BEAT the yolks of eight eggs near half an
hour, then beat in eight fpoonfuls of fugar, beat
the whites to a ftrong froth, then beat them very
well with your yolks and fugar near half an hour*
put in four fpoonfuls of flour/ and a little lemoa
cut exceeding fine, and bake them on papers.

To make Sponge Biscuits.

BEAT the yolks of twelve eggs half an hour^
put in a pound and a half of fugar beat and fift-
cd, whifk it well till you fee it rife in bub-
bles, beat the whites to a ftrong froth, whifk
them well with your fugar and yolks, beat ia
fourteen ounces of flour, with the rinds of two
lemons grated, bake them in tin moulds but-
tered, or coffins ; they require a hot oven, the
mopth mufl not be flopped ; when you pOt then!
into the oven duft them with fugar j they will
take half an hour baking.

T 2 2V

276 THE EXPERIENCED

^0 make Lemon Biscuits.

BEAT very well the yolks of ten eggs, ind
the whites of iive, with four fpoonfuls of orange
flower water till they froth up, then put in a
pound of loaf fugar fifted^ beat it one way for
half an hour or more, put in half a pound of
flour with the rafpings of two lemons, and the
pulp of a fmall one, butter your tin, and bake
it in'a quick oven, but do not ftop up the mouth
at firfl for fear it ihould fcorch, duft it with fugar
before you put it in the oven % it is foon baked.

To make Drop Biscuits.

BEAT the yolks of ten eggs and the whites
of iix^ with one fpoonful of rofe water, half aa
hourj then put in ten ounces of loaf fugar beat
and fifted, whiik them well for half, an hour,
then add one ounce of carraway feedd crulbed a
little, and fix ounces of fine flour, whiflc in your
flour gently, drop them on wafer papers, and
bake them in a moderate oven,

To make common BiscuiTs«

BEAT eight eggs half an hour, put in a
pound of fugar beat and fifted, with the rind of
a lemon grated, whiflc it an hour till it looks
light, then put in a pound of flour, with a lit«
tie rofe water, and bake them in tins, or on
papers, with fugar over them.

r^

ENGLISH HOUSp.KEEPER. 277

To make Wafers.

TAKE two fpoonfuls of cream, two of
fugar, the fame of flour, and one fpoonful of
orange 'flower water, beat them well together
for half an hour, then make your wafer tongs
hot, and pour a little of your batter in to cover .
your irons, bake them on a ftove fire, as they
are baked roll them round a flick like a fpig-
got, as foon'as they are cold, they will be very
crifp ; they are proper for tea, or to put upon a
falvcr to eat with jellies,

T!o make Lemon PUfps.

BEAT a pound of double refined fugar, fift
it through a fine fieve, put it in a bowl, with the
juice of two lemons^ beat them well together,,
then beat the white of an ^g^ to a very high
froth, put it in yovr bowl, beat it half an hour %
then put in three eggs, with two rinds of lemons
grated, mix it well up, duft your papers with
fugar, drop pn the puflfs in fmall drops, and
bake them in a moderate oven,

^0 make Chocolate Puffs.

BEAT and fift half a pound of double refined
fugar, fcrape into it one ounce of chocolate very
Ijne, mix them together, beat the white of an
egg to a very high froth, then drew in your
fugar and chocolate \ keep beating it till it is as
ftiff as parte, fugar ypur papers, and drop then*
oji about the fize of a fixpence, and bake them
in a very flow oven.

T 3 to

2j% THE EXPERIJET^CJSID

To make Almond Poffs.

BLANCH two ounces of fwcet almonds^
beat them line witb orange flower water, beat
the whites of three eggs to a very high froth,
then ftrew in a little Cited fogar, mix your al-
monds with yoiw fugar and eggs, then add more
fugar till it is a^ ftift' as a parte, lay it in cakcSj^
anfi bake it on paper in a cool oven. '

^0 make Picklets.

TAKE three pounds of flour, make a hole
in the middle with your hand, then mix twQ
fpoonfuls of barm, with as much mijk and a
little fait as will make it into a light pafte, pour
your milk and barni into the middle of your
flour and ftir a little of your flour into it, then
let it ftand all night, and the next morning
work all the flour irlto the barm, and beat it
well for a quarter of an hour, then let it ftand
an hour; after that take it but with a large
fpoon, and lay it on a board well dufted with
flour, and dredge flour over them ; pat it with
your hand^ and bake them upon your bake-
ftone«

^0 make pREiiCH Breaq.

. TAKE a quarter of a peck of flour, one
ounce of butter melted in milk and water, mix
two or three fpoonfuls of barm with it, flrain
it through a fieve, beat the white of an <gg,

put

ENGLISH HdUSE.KX^EFER. zf<^

put it in your, water with a: little falt^ work ii
up to a light pafle, put it into aix)wU tjheri pull
it into' pieces^ let it ftand ail nigfat^then work
it wcH op again, cover it, and lay it on adrefTec
for half an hour, then work all the pieces :fep«H
rate and make them into roils^ and fet them iu
the oven. ...

*T(?'z??ii^ White Bread.

TO a gallon of thei)eft fkair/put fix ounces
of butter, half a pint of good yeft, a little
falt^ Break t\Vo eggs inCaal)aron, but leave dut
one of the whites, put a fpoonful or two of
water to thetoj and heat \ht^ op to a froth,
and put them in the fiour, have as much new
milk as will wet it, make it juft.warm 4ifd tjiix
itap, lay a handful oi flour and ittiv^ it ftbouiE*
heading one hand in the dough, afeid driving it
with the other haiiid till it is .quite jightj; then
put it in your pan again, and put it near the
iirc and cover it with a clmh, and let it dana
an hour and a quartkrr ; make yoijr rolls tea
minutes before you fet them in the oven, and
prick them with aiork y ifithey are the bignefa

of a French roll^ three (^uacteifs ! of ^ hour will
bake them*

r

To make Tea Crumpets,

BEAT two eggs very* well, put to them a
quart of warm milk and water,^ and a large
fpoonful of barm ; beat in as much fine flour
as will make them rather thicker than acommoQ

T 4 batter

tSo THE EXPERIENCED '

Itettcf pudding, then make your bakc?ftOoe
tfcry hot, and rub it with a little butter wrapped
]h a clean. Jipen clothe then pour a large fpoon-
ful of batter upon your ftone, and let it fun to
the fize of a tea fauccr ; turn it, and when you
want )ta afe them toafl them very crifp and bat<»
ter them.

TT

1 C HAP, XII,
JiXITTLE SAVORY DISHE3.

\To ragoo Piofos Feet an J Ears.

BOIL your feet and ears, then fplit yQurfeet
down the middle, and cut the ears in oaN
rovf^ iNces/ dtp them in batter, and fry them a
good browh, put alittle.beef gravyin atoffing*
«>an, with a tea fpoonful of lemon pickle, a large
one of maihroom catchup, the fame of browoi
ing, and'* a little fait, thicken it with a lump of
butter rolled in iBour, and put in your feet and
ears, give them a gentle boil, and then layyoar
feet in the- middle, of yot^r difli, and the ears
round them; ftrain your gravy and pour it over :
Garnifli with curled parflqy.-— rr-It is a pretty
pprnef difli for dinner,

' . TomaieaSoLOMoH'-GvuDY.

; TAKE the white part of a roafted chicken,
the yolks of four boiled eggs, andthe whites of
the fame, two pickled herrings, and a handful of

parflcy,

ENGLISH HOUSE-KEEPER. 281

parfley; chop them feparately exceeding fm&lly
take the fame quantity of lean boiled ham fcraped
fine, turn a china bafon upflde down in the mid^
die of a di(h^ make a quarter of a pound of
butter in the ihape of a pine apple and fet it
on the* bafon bottom, lay round your bafon a
fing of flired parfley, then a ring of yolks* of
eggs, then whites, then ham, then chicken,
then herring, till you have covered your bafon
and ufcd all the ingredients, lay the bones of
the pfckled herrings upon it with the tails up to
the butter, and the heads lie on the edge of the
di(h i lay a few capers, and three or four pickled
pyfters round your difh, and fend it up.

SoLOMON-GUNDY afecoudWay^

CHOP all the ingredients, as for the firft,
mix them well together, and put in the middle
of your difh a large Seville orange, and your
ingredients round it, rub a little cold butter
through a fieve, and it will curl, lay it in lumps
on the meat ; ftick a fprig of curled parfley on
your butter and ferve it up*

To roajl a Calf's Heart*

MAKE a forcemeat with the crumbs of half
a penny loaf, a quarter of a pound of beef fuet
Ihred fmall, or butter, chop a little parfley,
fweet marjoram, and lemon peel, mix it up
with a little nutmeg, pepper, fait, and the yolk
of an tgg^ fill your heart, and lay over the ftufF-
jng a caul of veal, or writing paper, to keep it

' ' in

\

\

tH THE ;EXf^FJR}ENqED

in the heart, lay it in a Duch oven, k^ep tarn^
ing it and roaH; it thoroughly ; when^you diOiit
u|>» pour over it good melted butter, aiidlay iliccft
cf kmon round it, and feq^.it tp (ahlj^.

^0 drefi a Dijh of Lambs Bits,

•

SKIN the ftones an4 fplit them, lay them on
ft 4ry cloth with the fweetbreads and liver, and
liredge them well with flour, and fry them in
toiling lard, or butter, a light brown, then lay
tbem on a fidVc to draio^ fry a good quantity of
paffley, lay your bits on the difh, and, the parfley
in lumps over it, pour melted butter round theni«

Tofricafee Calf's-Feet.

BOIL your feet, take out the bones and cot
the meat ip thin ilices; and put it into a tolling-
pan, with half a pint of good gravy, boil them »
alittrc, and then put in a few nlOfels, a tea
fpoonful of lemon pickle, a little mu/hroom
powder, c r pickled mufhrooms, the yolks of
four eggs boiled hard, and a little fait, thicken
ivith a little butter rolled in flour, m?x the yolk
of an egg with a tea cupful of good cream, and
half a nutmeg grated, put it in, and fhake it
AVer the fire, but do not let it boil,'it will curdle
the milk : garni(h with lemon, and carlc4
parfley.

Chickens in Savory Jelly.

ROAST two chickens, then boil a gang of
calf 's-fcet to a ftrong jelly^* take out the fcet^

flciin

ENGLISH HOUSE-KEEPER. 2S3

ikinx off the fat, beat the whites of three eggs
very well, then mix them with half a pint of
tvhite wine vijijegar, the juice of three IcmonS;^"
a bidde or two of mace, a few pepper Corns,
and a little fait, put them to your jelly ; when it
has boiled five or fix minutes, run it'thrpugha
jelly bag feveral times till it is very cleaf, thea

Eut a little in the bottom of a bowl that will
old your chickens, when ihey are cold, and
the jelly quite 'fot, lay them in with their breaflis
down, then fill up your bowl quite full with the
reft of your jelly, which yoij mufl^ake care to
keep from fetting (fo that when you pour it
into your bowl it will not break) let it ftand
all night, the next day pjat your bafon into -waxia
Water, pretty near the top ; as fopn as you fir^d
it loofe in the bafon, lay yourdifh over it» and
turii it out upon it.

r

Pigeons in Savoiwt Jellv,

ROAST your pigeons with the head and feet
on, put a fprig of myrtlje in their bills, make a
jelly for them thefame way as for the chickens,
pour a little into a bafon, when it is fet lay in
the pigeons with their breailsdown, fill up your
bowl with your jelly, and turn it oulas before^

■

Sma/IBiKDs in Savory Jelly.

TAKE eight fmall birds with their head*

and feet on, pdt a good lump of butter in them

and few up their vents, put them in a jug, cover

it clofe with a cloth, fct them in a kettle 6f

- I boiling

284 THE EXPERIENCED

boiling water till tbcy are enough, drain them*
make your jelly as before, puf a littjc into a
bafon, when it is fet^ lay in three birds with their
breads down, :Coyer them with. the jelly, when
it is fet put the other 6ye with the heads in the
ihiddle, fiU up your bowl with jelly as before,
md turn it out the fame way. -

Smelts in Savory Jelly.

GUT and wafli your fmelts, feafon them with
mace and^ ialt, lay them in a pot with butter
over them, tic them down with paper, and
bake them half an hour, take them out, and
when they nre a little cool, lay them feparatcly
on a board to drain, when they are quite cold,
lay them on a deep plate in what form you plcafe,
pour cold jelly over them, and they will look like
live fifli. — Make your jeljy as before,

. . Craw. Fish in Savory Jelly.

BOIL your craw- fifh, then put a little jelly
ip a bowl, made as for the chickens, when it is
fct, put in a few craw-fifh, then cover them with
jelly, wheri it is cold, put in more lays till your
bowl is full, let it ftand all night, and turn them
out the fame as the chicken;,

Craw-Fish in Jelly.

BOIL half a dozen large craw-fifli, and let
them cool, wipe them clean, lay them in a
punch-howl wjth their backs downwards, pour
un thw-rp fome nice calf *s-foot jelly, when it is

cold

ENGLISH HOUSE-KEEPER. aS^.

cold turn it out upon a glafs difli ; it makes.
a "^tty pretty fidfe dilh for either dinner or fupper.

Ti^^r^MACCARONiw/Zi^ Parmesan Cheese.

BOIL four ounces of maccaroni till it be quite
tendeti and lay it on a iieve to drain, then put
it in a toiBng pan, with about a grll of good
cream, a lump of butter rolled in flour^ boil it
five minutes, p^ur it en a plate, lay all over it
Parmefan cheefe toafled : fend it to table on a
water plate for it foon goes cold.

THo fiew Cheese with Lio«t Wigs* •

•

CUT a plateful of cheefe, pour on it a gla(«
of red wine, ftew it before the fire, toafl: a light
wig, pour over it two or three fpoonfuls of hoc
red wine, put it in the middle of your difh, lay
the cheefe «ver it^ and ferve it up.

Tojiew Cheese.

CUT your chee& very thin, lay it in a toafter,
fet it before the .fire, pour a glafs of ale over it,
let it ftand till it is all like a light cuftard, then
pour it on toafts or wigs, and fend it in hot.

%

7i) Jiew Chardoons.

TAKE the infide of your chardoons, wafh
them well, boil them in fait and water, put
them into a toiling pan with a little veal gravy,
a tea-fpoonful of lemon pickle, a large one of
m\i{hroom catchup, pepper and fall to your

tafte.

2^6 trfiS EXPERIENCED

ta(te> thicken it. with flour and butter, boil it i
Kttlc, and ferve it up in a foup plate.

"^ To fry Chab.!) 001^ s^

BOIL your chardoons as^you did for ilewlngi
then dip them in batter made of a fpoonful of
floar andale^ fry them in a pan of boiling lard^
pouF^ melted butter over them^ and ferve them
up*

• «

* To ragoo Celery*

TAKE ofF all the outfidcs of your heads of
celery, cut them, in pieces, put them in a tof*
fing pan, with a little veal gravy or w^ater, boil
them till they are tender, put to it a tea- fpoonful
of lemon pickle, a meat fpoonful of white v^inc,
and a little falt^ thicken it with flour and but*
ter, and ferve them up with fippets*

To fry Celeav.

BOIL your celery as for a ragoo, then cut it
and dip it in batter, fry it alight brown in hog s-
]ard ; put it on a plate, and pour melted buttef
upon it.

Tojlenx) Celery*

TAKE oflF *be outfide and the green ends of
your heads of celery, boil them in water titt
they are very tender, put in a flice of lemon, a
little beaten mace^ thicken it with a good lump
of butter and flour, boil it a little, beat the yolks

of

ENGLISH HOUSE. KEEPER. 587

of two eggs, grate in half ia nutmeg, mix them
with a tea-cupful' of good cream, put it to your
gravy, (hake it over the fire till it be of a fine
thicknefs, hot do not letnt boil.; ferve it up hot.

To fcoltop Potatoes.

BOIL your potatoes, then beat them fine in
a bowl with good cream, a lump of butter and
fait, put them into fcollop fhells, make them
fmooth on the top, fcore them with a knife, lay.
thin ilicbs of butter on' the top of them, put
them in a Dutch oven to brown before the fire.
Three Ihells is enough for a dilh.

T(?j/?^i£; Mushrooms.

•

* TAKE large btittons^ wipe theih with a wet
flannelt put them in a flew-pan with a little
water, let them fi:ew a quarter of an hour, t}$eti
put in a little fait, work a little flour and butter
to make it as thick as cream, let it boil five
minutes, when you difh it up put two large
fpoonfuls of cream mixed with the yolk of an
eggy (hake it over the fire about a minute or
two, but do not let it boil for fear of curdling;
put fippets round the infide of the rim of the
dilh, but not toafted, and fcfve it up. — It is
proper for a fide-difli for fuppdr, or a corner for
dinner/

Another Way tojieio Mushrooms.

PUT your mMflirooms in fait andwater, wfpc
them with a flannel, and put them again initilt and
' : water.

fi88 THE EXPERIENCED

water, then throw them in to a faucepan by them-*
felves> and let them boil up as quick as poflible,
then put in a little Chyan pepper, a little mace
if you like the flavour, let them flew in this
a quarter of an hour, then add a tea-cupful of
cream with a little flour and butter the fize of
a walnut ; let them be ferved up as foon as done.

To fnake Mushroom Loaves.

TAKE fmall buttons, wafli them as for pick-
]ing» put them in a tofllng pan, with a little
white bread crumbs that have been boiled half
an hour in water, then boil your muChrooms in
the bread and water five minutes, thicken it with
ilour and butter, and two fjpoonfuls of cream,
but no yolks of eggs, put m a little fait, then
take five fmall French rolls, make holes in the
tops of them about thq fize of a (hilling, and
fcrapeout all the crumb, and put in your mufh-
rooms ; ftick a bay leaf on the top of every roll.
Five is a handfon^e difh for dinner, and three fof
lupper.

• To ragoo Mushrooms*

TAKE large muflirooms, peel, and take out
the infide, broil them on a gridiron, when the
outfide is brown put then^into a toffing pan,^
with as much water as will cover them, let thctn
ftand ten minutes, then put to them a fpoonful
of white wine, the fame of browning, a very
litflc allegar, thicken it with flour and butter,
borl it a little, lay fippets round your difli, and
ferve it up.

ki^GLlStl HOUSE-KEEPER. 289

To Ji<w Pea$ WfVA Lettuces:

SHELL your peas, boil them in hard water
With fait in it, drain them in a fieve, then cut
Jrour lettiiccJs in Alices, and fry them in frcfli but*
ter, put your peas and lettuces into a tofiing
^J>an, with a'little good gravy, pepper, and fait,
thicken it with fiour and butter^ put in a little
(bred mint, and ferve it up in a foup diih,

^0 poach Eggs with Toasts.

PUT your wuter on in a flat bottom pan,
with a little fait, when it b6ils break your eggs
carefully in^ and let them boil two minutes,
then take them up with an egg fpoon, and lay.
them on buttered toaftsi

Ti drtfs Eggs and SpiNAOEi

PICK and wafh your fpinage in fevcral waters^ -
Tct a pan over the fire with a large (quantity of
Water, throw a handful of fait in, when it boils
put your fpinage in, and let it boil two minutes,
take it up with a fifli flicei and lay it on the
back of a hair {\t,vz^ fqueeze the water out^ and
put it ma tofiing pan, with a quarter of a pound
of butter^ keep turning and chopping it with
a knife^ till it is quite dry, then prefs it a little
betwixt two pewter plates, cut it in;, the fliape
of fippets, and fome in diamonds,, poach your
eggs as beforej and lay them on yoDr fpinage,
and ferve them up hot. — N. B. You may boil
brocoli inflead of fpinage, and lay it in bunches
betwixt every egg.

U 2>

V

190 THE EXPERIENCED

I

To drefs Eggs with Artichoke Bottoms.

BOIL your artichoke bottoms in hard water»
if dry ones in foft water, put in a good lump of
butter in the water^ it will make them boil in
half the time^ and they will be white and plump \
when you put them up put the yolk of an hard
egg in the middle of every bottom^ and pour
good melted butter upon them» and ferve them
up ; you may lay afparagus, or brocoli, betwixt
every bottom.

To make a fricajfee of Eggs.

BOIL your eggs pretty hard, cut them in
round flices, make a white fauce the Tame way
as for boiled chickens, pour it over your eggs,
lay iippets round them, and put a whole yolk in
the middle of jrour plate, — It is proper for a
corner difh at fupper.

To fry Sausages.

CUT them in fingle links, and fry them in
frefli butter, then take a fiice of bread and fry
it a good brown in the butter you fried the fau-
iages in, and lay it in the bottom of your difb,
put the'faufages on the toaft, in four parts, and
lay poached eggs betwixt them j pour a litdc
good melted butter round them, and ferve them
up.

7i

fiNGLISrt HOUSE-KEEPER. 291

I

To Jiew Cucumbers,

PEEL ofF the out-rind, dice the cucumbers
j)rctty thick, fry them in frcfli butter, and lay
them on a fieve to drain, put them into a tof-^
' iing pan with a large glafs of red wine, the fame
ef ftrong gravy, a blade or two of mace, make
it pretty thick with flour and butter, and when
it boils up put in your cucumbers, keep ihaking
them, and let them boil five minutes,, be care*
ful you do not break them;, pour them into x
di(h, and ferve them up^

To make an Amulet*.

PUT a quarter of a pound of butter into a
frying pan, break fix eggs and beat them a little^
ilrain them through a hair fieve, put them in
when your butter is hot, and ftrew in a little
fhred .parfley and boiled ham fcraped fine, with
nutmeg, pepper, and fait, fry it. brown on the
under-fide, lay it on your di(h, but do not turn it,
hold a hot falamander half a minute over it to
take off the raw look of the eggs ; flick curled
parfley in it, and ferve it up. — N. B. You may
put in clary and chives^ or onions if you like it.

To make an Amulet of Asparagus.

TAKE fix eggs, beat them up with cream,
boil fomeof the largeft and fineflalparagus, when
boiled cut off all the green in fmall pieces, and
mix them with the eggs, and fome pepper and
fait; make your pan hot, and put in a flice of
butter, then put them in, and fend them up
hot. — ^You may ferve them up hot on buttered
toafls^ * ,

U 2 To

^92 THE EXPERIENCED, &c.

To make Panada.

GRATE the crumb of a penny loaf^ and
boil it in a' pint of water, with one onion and a
few pepper corns, till quite thick and foft, then
put in two ounces of butter, a little fait, and
half a pint of thick cream, keep ftirring it till
it is like a fine cuflard, pour it into a foup
* plate, and ferve it up.—N. J5. You may ufe fu-
gar and currants, inftead of onions and pepper^
corns if you pleafe.

To make a Ramequin of Cheese.

TAKE feme old Chediire cheefe, a lump
of butter, and the yolk of a hard boiled egg,
and beat it very well together in a marble mor-
tar, fpread it on fome dices of bread toafted and
buttered; hold a falamander oyer them, and
fend them up«

PART

PART III.

CHAP. III.

Obfirv«tkns on Potting tfxk/ Collaring.

COVER your meat well with butter, and
tie over it ftrong paper, and bake it well ;
when it comes out of the oven pick out all the
fkins quite clean, and drain the meat from the
gravy, or the fkins will hinder it from looking
well, and the gravy will foon turn it lour, beat
your feafoning well before you put in your
meat, and put it in by degrees as ycu are beat*-
ing; when you put it into your pots, prefs it
well, and let it Jbe quite cold before you pour
the clarified butter over it. — In collaring, be
careful you roll it up, and bind it clofe, boil it
till it is thoroughly enough, when quite cold
put it into .pickle with the binding on, next day
take off the bmding, when it will leave the
fkin clear i make fre(h pickle often and your
meat will keep good a long time^

To' pot Beef,

RUB twelve pounds of beef with half ^|
pound of brown fugar, and* one ounce offfalt-
petre, let it lie twenty- four hours, then walh it
clean and dry it well with a cloth, fe^lon it with
^ Utile beaten mace, pepper and fait, to v ur

V 3 $afte.

294 THE EXPERIENCED

tgftc, cut it in five or fix pieces, and put it ia
an earthen pot, with a pound of butter in lunips
upon it, fet if in an hot; oven, and let it ftand.
three hours, then take it out, cut off the hard
out-fides^ and beat it in a mortar; add to it a lit-
tle naore mace, pepper and fait: oil a pound of
butter in the gravy and fat that came from your
beef, and put it in as you ice it requires it, and
beat it exceeding fine, then put it into your pots,
and prefs it clofe dow^n; pour clarified butter

oyer it, and keep it in a dry plac^.

«

^0 pot Beef to eat like Venison.

PUT ten pounds of beef into a deep difli,
pour over it a pint of red wine, and let it lie in
it for two days, then feafon it with mace, pep-
per, and fait, and put it into a pot with the wine
it was fteeped in, add to it a large glafs more of
wine, tie it down with paper, and bake it three
hours in a quick oven ; when you take it out
.beat it in a mortar or wpoden bowl, clarify a
pound of butter, ^nd put it in as you fee it re«
quires it, keep beating it till it is a fine paftei
then put it into ycfur pots^ lay a paper over it,
^nd fet on a weight to prefs it down ^ the next
day pour clarified butter over it, and keep it io
a dry place for ufe.

# i

I

To pot Ox CuEFKf

WHEN you ftew an ox cheek, take fomecf
the flcfhy part and feafon it well with fait and
pepptr, and beat it very fine in a mortar with a
little clear fat Ikimmed g/F the gravy, thpn put

5 »?

ENGLISH HOUSE-KEEPER. 295

k clofc into your potting pots, and pour over it
clariiied butter, and keep it for. ufe«

7(7/^/ Venison.

«
IF your venifon be ftale rub it with vinegar,

and let it lie one hour, then dry it clean with a

cloth and rub it all over with red wine, feafon

it with beaten mace, pepper, and. fait, put it on

an .earthen difh, and pour over it half a pint of

red wine, and a pound of butter, and fet it in

the oven ; if it be a fhoulder put a coarie pafte,

over it, and bake it all night in a brown bread

oven; when it comes out, pick it clean from the

bones, and beat it in a marble mortar, with the

fat from your gravy ; if you find it not feafoncd

enough, add more feafoning and clarified butter,

and keep beating it till it is a fine pafte, then

prefs it hard down into your pots, and pour clari*

fied butter over it, and keep it in a dry place.

» • -

' To pot Veal.

CUT a fillet of veal in three or four pieces,
feafon it with pepper, fait, and a littlp mace, put
it into pots with half a pound of butter, tie a
paper oyer it, and fet it. in a hot oven, and bake
It three hours, when you take it out cut off all
the out-fides, then put the veal in a marble mor-
tar, and beat it with the fat from your gravy^
then oil a pound of frefh butter, and put it in,
a little at a time, and keep beating it till you
fee it is like a fine pafte, then put it clofe down
into your potting pots, put a paper upon it, and
fet on a weight to prefs it hard; when your veal

U 4 is

^

£96 THE EXPERIENCED

is cold and iliflT, pour over it clarified butter, the
thicknefs of a crown piece, and tie it down*.

To fict MARBX^t. Veal.

BOIL a dried tongue, Ikin it, and cut it as
thin as poflible, and beat it exceeding well with
near a pound of butter and a little beaten mace.
tillit is like a paile, have ready veai ftewcd ana
bcaj the fame way as before, then put fome veal
into your potting pots, then fome tongue in
lumps over the veal : fill your pot clofe up with
veal, and prefs it very hard down, and pour cla-
rified butter over it, and keep it in a dry place.

N. B. Do npt lay on your tongue in any form,
but in lumps, and it will cut like marble; when
you fend it to the table cut it out in flices, and
garnifh it vvith curled parfley. .

To pot Tongues. . ^

TAKE a neat's tongue, and rub it with an
punce of ialt-petre, and four ounces of brown
fugar, and let it lie two days, then boil it till it
IS quite tender, and take off the ikin and fide*
bits, then cut the tongue in very thin flices,
and bekt it in a marble mortar^ with one pound
of clarified butter, mace, pepper, and fait tQ
your tafte, beat it exceeding fine, then put it
plofe down into fmall potting pots^^ and pour
clarified butter over them.

r

ENGLISH HOUSE-KEEPER. 497

To pot a Hare.

HANG up your hare four or five days witH
the fkin on, then cafe it> and cut it up as for eat-
ing, put it in a pot, and fcafon it with mace,
pepper, and fait, put a pound of butter upon it,
tie it down, and bake it in a bread oven, when
it comes dut, pick it clean from the bones, an4
pound it very fine in a mortar, v^rith the fat from
your gravy, then put it clofe down into your
pots, and pour clarified butter over it, and keep
It in a dry place.

Tq pot Ham wtb Chickens.

TAKE as much lean of a boiled ham as you.
plcafe, and half the quantity of fat, cut it as thin
as poUible, beat it very fine in a mortar, with a
little oiled butter, beaten mace, pepper, and fait,
put part of it into a china pot, then beat the
white part of a fowl with a very little feafoning ;
it is to qualify the ham; put a lay of chicken,
then one of ham, then chicken at the top, prefs
it hard down, and when it is cold, pour clarified
butter over it ; when you fend it to the table cut
put a thin flice in the form of half a diamond^
and lay it round the edge of your pot.

I'o pot Woodcocks.

PLUCK fix woodcocRs, draw out the train,
fkewer their bills through their thighs, and puf
the legs through each other, and their feet upon
^heir breads^ feafon them with three or tour

blades

1

29S ' THE EXPERIENCED

blades of mace^ and a little pepper and falt^ then
put them into a deep pot, with a pound of but«
ter over them, tic a ftrong paper over them^ and
bake them in a moderate oven ; when they are
enough, lay them on a difh to drain the gravy
from them, then put them into potting pots, and
take all the clear butter from your gravy, and put
it upon them, and fill up your pots with clari«
fied bptter, and keep them in a dry place.

To pof Moor Game*

PICK and draw your moor game, wipe them
clean with a cloth, and feafon them pretty well
with mace, pepper, and fait, put one leg through
the other, roalt them till they are quite enough,
ind a good brown ; when they are cold put them
into potting pots, and pour over them clarified
butter, and keep them in a dry place. — N. B. Ob-
ierve to leave their heads uncovered with butter^

*Tc pot Pigeons,

PICK youF pigeons, cut off the pinions, wa(h
them clean, and put them into a fieve to drain,
then dry them with a cloth, and feafon them with
pepper and fait, roll a lump of butter in chop-
ped parfley, and put it into the pigeons, few up
the vent, then put them into a pot with butter
over them, tic them down, and fet them in a
moderate oven j when they come out, put them
' into potting pots, and cover them well wit^
clarified butttcr.

TV

r

ENGLISH HOUSE-KEEPER. 299

1*0 pot all Kinds of/mall Birds.

PICK arid gut your birds, dry them well with
a cloth, feafon them with mace, pepper, and
Talt, then put them into a pot with butter, tie
your pot down with paper, and bake them in
a moderate oven ; when they come out, draia
the gravy from them, and put them into potting
pots^ and cover them with carified btitter«

To make a cold Porcupinb of Beef.

SALT a flank of beef the fame way as you
did the round of beef, and turn it every day for
a fortnight at leaft, then lay it flat upon a table,
beat it an hour, or till it is foft all over, then
rub it over with the yolks of three eggs, ftrew
over it a quarter of an ounce of beaten mace,,
the fame of nutmeg, pepper, and fait to your
tafte, the crumb ef two penny loaves, and two
large handfuls of parflcy flired fmall, then cover
it with thin flices of fat bacon, and roll your beef
up very tight, and bind it well with pack-^thread^
boil it four hours, when it is cold^ lard it all
over, one row with the lean of ham, a fecond
with cucumbers, a third with fat bacon, cut
them in pieces about the thicknefs of a pipe,
Oiank and lard it fo that it may appear red, green,
and white; fend it to the table with pickles and
fcraped horfe-radifti round it, keep it in fait and
v^ater, and a little vinegar.— You may ^eep it
four or five days without pickle.

To

I

L

3M

THE EXPERIENCED

To collar a Breast of Veal*

BONE your veal, and beat it a little, then
rub it over with the yolk of an cgg^ ftrew
over it a little beaten mace, nutmeg, pepper, and
fait, a large handful of parfley chopped fmall,
with a few fprigs of fweet marjoram, a little le-
mon peel cut exceeding fine, one anchovy waft-
ed, boned, and chopped very fmall, and mixed
with a few bread crumbs, then roll it up very
tight, bind it hard with a fillet, and wrap it in
a clean cloth, then boil it two hours and a half
in foft water, when it is enough, hang itnjp by
one end, and make a pickle for it ; to one pint
of fait and water, put half a pint of vinegar;
when you fend it to the table, cut a flice off one
end : garnifh with pickjes and pariley.

^ collar a Calf^s Head.

TAKE a calf's head with the ikin on, and
drefs ofi^ the hair, then rip it down the face, and
take out all the bones carefully from the meat,
and fleep it in warm blue milk, till it is white,
then lay it flat, and rub it with the white of an
^gg> ^'^d ftrew over it a tea-fpoonful of white
pepper, two or three blades of beaten mace, and
one nutmeg, a fpoonful of lalt, two fcore of
byfters chopped fmall, half a pound of beef
marrow, and a large handful of parfley, lay
them all over the inlide of the head, cut off* the
ears, and by them in a thin part of the head^
then roll it up tight, bind it.up with a.fillet, and

6 wrap

ENGLISH HOUSE-KEEPER. 301

wrap it up in a clean cloth, boil it two hours,
and when it is almoft cold, bind it up with a
freOi fillet, and put it in a pickle made as above,
and keep it for ufe.

7o collar a Breast g/*MuTTo^^.

BONE your mutton, and rub it over with
the yolk of an t.^g^ then grate over it a little
lemon peel, and a nutmeg, with a little pepper
and fait, then chop fmall one tea--cjupful of
capers, two anchovies, (bred fine a handful of
parfley^ a few fweet herbs, mix them with the
crumtl of a penny loaf, and flrew it over your
mutton, and roll it up tight, boil it two hours,
then take it up, and put it in a pickle made as
for the calf 's-head.

TV collar a Pig*

KILL your pig, drefs off the hair, and draw
out the entrails, and wafh it clean, take a (harp
knife, rip it open, and take out all the bones, then
rub it all over with pepper and fait beaten fine,
a few fage leaves, and fweet herbs^ chopped fmall,
then roll up your pig tight, and bind it with a
fillet, then fill your boiler with foft water, one
pint of vinegar, and a handful of fait, eight or
ten cloves, a blade or two of mace, a few pep-
per corns, and a bunch of fweet herbs ; when
It boils put in your pig, and boil it till it is ten*
der, then take it up, and when it is almoft cold,
bind it over again, and put it into an earthen pot,
and pour the liquor your pig was boiled in upon
it, keep it covered, and it is fit for ufe«

» ^

3oa THE EXPERIENCED

To collar Swine's Fac£<

CMOP the face in many places, and wafli it
in feveral waters, then boil it till the meat will
leave the bones, take out the bones, cut open the
ears, and take out the ear roots, cut the meat in
pieces, and feafoti it with pepper and ialt ; while
it is hot put it into an earthen pot, but put thtf
cars round th^ out fide of the meat, put a board
on that will goon the infiHe of the pot, and fet
a heavy weight upon it, and let it ftand all nighty
the next day turn it out, cut it round-ways, and
it will look clofe and bright. ^

To make Mogk Brawi**

, TAKE a piece of the belly part, and the head
of a young porker, rub it with falt-pctre, and let
it lie three days^ then wafh it clean, fplit thehead
and boil it, then take but the bones, and cut it
in pieces, then' take four ox feet boiled tpnder
and cut in thin pieces, lay them in your belly piece
with the head cut fmall, then roll it up tight
with fheet tin, that a trencher will go in at each
end, boil it four or five hours y when it comes
out, fet it upon one end and prefs the trencher
down with a large lead weight, let it ftand all
night, and in the morning take it out of your
tin, and bind it with a white fillet, put it into
cold Ialt and water, and it will be fit for ufe.

JV* B. You muft make .frefli fait and water
every four days, and it will keep a long time.

r.

./\

I

J

ENGLISH HOUSE-KEEPER. jdj

To collar Flat Ribs of Beef.

BONE your beef, lay it flat upon a table,
and beat it half an hour with a wooden mallet
till it is quite foft^ then rub it with fix ounces of
brown fugar, four ounces of common fait, and
one ounce of falt-petre beat fine, let it lie then
for ten days, and turn it once every, day, take it
out, then put it in warm water for eight or tea
hours, then lay it flat upon a table, with the out-
ward ikin down, and cut it in rows, and a-cro(s,
about the breadth of your flnger, but take care
you do not cut the outiide ikin ; then fill one nick
with chopped parflcy, the fecond with fat pork,
the third with crumbs of bread, mace, nutmeg,
pepper, and fait, then parfley, and fo on till you
have filled all your nicks ; then roll it up tight,
and bind it round with coarfe broad tape, wrap
it in a cloth and boil it four or five hours ; then
take it up, and hang it up by one end of the
firing to keep it round, fave the liquor it was
boiled in, the next day ikim it, and add to it
half the quantity of allegar as you have liquor,
and a little mace, long pepper, arid fait, then
put in your beef, and keep it for ufe. iV. J^. When
you fend it to the table cut a little off both ends,
and it will be in diamonds of diflerent colours,
and look very pretty, fet it upon a difh as you
do brawn ; if you make a frefli pickle every
week it will keep a long time.

To collar Beef.

SALT your beef, and beat it as before, then
rubJt over with the yolks of eggs, fl:rew over it

two

1

^d4 THE EXPERIENCEO -

two large handfuls of parfley flired fmall^ hal/
art ounce of mace, black pepper and fait to your
taile^ roll it up tigljt, and bind it about with a
coarfe broad tape^ and boil it till it is tender i
make a pickle for it the fame way as before.

Tojbrce a RotiNfi^/* Beef*

TAKE a good round of beef^ and rabbver it-
a quarter of ^ hour with two ounces of iah^
pctrc, the fame of bay fait, half a pound of brown
fugar, and a pound of common £tlt^ let it lie in
it for ten or twelve days, turn it once every day
in the brine, then wafhit well, and makehoki
in it with a penknife about an inch one from
another, and fill one hole with (hred parfley, a
fecond with fat pork cut in fmall pieces, and a
third with bread crumbs, beef marrow, a little
mace,. nutmeg, pepper, and fait, mixed together^
then parfley, and fo on till you have filled all the
holes, then wrap your beef in a cloth, and bind
it with a fillet, and boil it four hours; when it
is cold, bind it over again, and cut a thin diet
off before you fend it to the table : garnifli with
parfley and red cabbage*

To/oujea Turkey.

KILL your turkey and let it hang four o^
five days* in the feathers, then pick it and flit it
up the back, and take out the entrails, bone it|
and bind it with a piece of matting like flurgeon
or Newcafl:le falmon, fet over the fire a clean
faucepan, with a pint of flrong allegar, a fcore
of cloves^ three or four blades' of mace^ a nut-

ENGLISH H0USE-KEEI*1&R: J05

hieg fliced, a few pepper corns» and a handful
of iklt, >;t[hen it boils put ill the turkey» and
bofl. it 'one hour, then take it up, and when
hoM, pift it into ah earthen pot, and pour the
liquor oVer it^ ahd keep it for Ufe ; v^hen yoii
fend it to table lay fprig^ bf fertiiel over it.

Tojba/e Pigs Feet and Eak^^

CLJSAN your pigs feet and ears^ and boil
theintill they are tender^ then iplitihe feet, and
put them into fait and water with the ears ; wheil
you ufe them ary them well with a clothe and
dip them in batter ma4c of i9our and eggs, fry
them a good browii, and fend them lip with
good melted butter.; — N.B* You may eat them
cold ; make frefh pickle every two days^ and
they will keep fooie^ time;

STo/eu/e I'Ripis;

WHEN your tripe is boiled^ pUt it into fait
and water, change the fait and water every day
till you ufe it^ dip it in batter, and fry it as the
pigs feet and ears^ or boil it in frefh fait and
water^ with an onioh fliced, and a few fprigs of
parfley, and fend^ melted bu(tet for fauce*

To bang a Surloim of Beep /^ roa/^.

^AKE the fuet out of a fiirloin, and rub it
half an hour with one ounce t)f falt*petre^ four
ounces of common falt^ and half a pound of
brown fugar, hang it tip ten or twelve days, then
walh it, and road it; you may eat it either hot
'or cold.

i

%o6 THE EXPERIENCED

To Jolt Hams.

AS foon as your hams are cut out^r rub them
very well with one ounce of falt-petre^ half an
ounce of fait prunella pounded, and one pound
of common fait to every ham, lay them in lead
or earthen fait pans for ten days, turn them once
in the time, then rub them well with mpre com*
mon fait, let them lie ten days longer, and tarn
them every day, then take them out, and fcrape
them exceeding clean, and dry them well widi
a clean cloth, and rub it (lightly over with a lit-
tle fait, and^hang them up to dry.

^ofmake Hams.

WHEN you take your hams out of the pic-
kle, and have rubbed them dry with a coarfe
cloth, hang them in a chimney, and make a fire
of oak ihavings, and lay over it horfe litter, and
one pound of juniper berries, keep the fire fmo-
thered down for two or three days^ and then
hang them up to dry.

TCofah Chops.

THROW over your chops a handful di fait,
and lay them fkin-fide down aflant on a board,
to let all the \Aoo\ run from them ; the next day
pound to every pair of chops one ounce of bay
fait, the fame of falt-pecre, two ounces of brown
fugar, and half a, pound of common fait, mix
them together, and rub them exceeding well,
iet them lie ten days in your falting ciitern, then

rub

J

ENGLISH HOUSE-KEEPER; ^07

rtib them with common fait, and let them lie a
Week longer, find riib them clean^ and hang
tl)fm to dry in a dry place*

1^0 fait Bacon^

WHEN your pig is cut down, cut off the
hams and head* if it be a large one cut out a
chine, but leave in the (bare ribs, it keeps the
bacon from rufting, and the gravy in, fait it
with common fait, and a little falt-*petre, (but
neither bay fait nor fugar) let it lie ten days on
a table, that will let all the brine run from it,
then fait it again ten or twelve days, turning it
every day after the fecond faking^ then fcrape it
very clean, rub a little dry fait, on it^ and hang
it up* — N. B. Take care to fcrape the white
froth off very clean that is on it, wnich is caufed
by the fait to work out of your pork, and rub
on a little dry fait, it keeps the bacon from ruil-«
ing; the dry fait will candy and fhine like dia^
monda on your bacon.

ToJaU Tongues.

SCRAPE your tongues, and dry them ckan
with a cloth, and fait them well with common
fait, and half an ounce of falt-petre to every
tongue, lay them in a deep pot, and turn them
every day for a week or ten days, fait them again^
and let them lie a week longer, take them up,
dry them with a cloth, flour them, and hang
them up*

X* »

'36f ' THE EXPEftlEI^CED

1^0 fait a Leg 6f Mutton*

Pound one ounce of bay fait, and hali^d
ounce of falupetre, and rub it all over your leg
of mutton, and let it lie all night ; the next day
fait it well with common fait, and let it lie a
week or ten days, then hang it up to dry.

^0 ptckU ^oiiYi^ ,

CUT your pork in fuch pieces as will be moft
convenient to lie in your powdering tub, rub
^very piece all over with falt*petre, then take
one part bay fait, and two parts common fait,
and rub every piece well, lay the pieces as clofc
as pofBble in your tub^ and throw a little iait
oven

To pick/e Beef.

TAICE fixteen quarts of cold water and put
to it as much fait as will make it bear an egg,
fheii add two pounds of bay fait, half a pound
of falt-petre pounded fmall, and three pounds
of brown fugar ; mix all together, then put your
beef into it, and keep it in a dry cool place.

^k^t^m^mmmm^^mm % »

CHAP. XIV.

Oi/ervalUtts on VossETS, Gruels, &c.

IN making pofTets, always mix a little of die
hot creun or milk with your wine, it will
keep the wine from curdling the reft, and take
the cream off the fice before you mix all toge-

ther«

ENGLISH HOUSE-KEEFER; 3^9

tlicr.— Obfcrvc in making gruels, that you boil
them in well tinned fancepanst for nothing will
fetch $he verdigreafe ou^ of copper fooner thm
acids or wine, which arc the chief ingredients
in gruels, fagos, and wheys ; do not let youi:
gruel or fago fkim over, for it boil^ into th^ffi
^nd makes them a muddy colour »

To make a Sack PessET.

GRATE two Naples bifcuits into a pint of
thincfcam, put in a ftick of cipuamon, and/et
it ov^r a flow fire, boil it till it is of a proper
thi^knefs ; then add half a pint of fack, a Qice
of the end of a lemon, with fugar to your tafte s
ftir It gently over the fire,, but ^q not let it boi|
Jeft it curdle, ferveit up lyith.dry toaftf

To make a Brandy Possjet.

* BOIL a quart of cream over a flow fire, with
^ ftick of cinnamon in it, take it off to cool, beat
'the yolks of fix eggis very well, and mix them
'with the creami -add nutmeg and fugar to your
tdfte, fet it over a flqw fire, and ftir it one way ;
when it is like a fine thin cufiard, take it ofiv
imd pour it into your turene or b6wl, with a glafa
of brandy, ftir it gently together, and fcrve it
up with tea wafers round it.

^0 make a Lemqm Posset*

GRATE the crumb of a penny loaf very fipe,
gnd pi)t it into rather more than a pint of
water, with half a lemon peel grated, or fugar
rubbe4 upon it to take out the efience^ boil them

X 3 together

1^

5t« THE EXPERIENCED

together till it looks thick and clear^ then beat It
very well ;— to the juice of half a lemon^ put ia
a pint of mountain wine, three ounces of Jordaa
^InitDnds, and one ounce of bitter» beat fine with
a little orange flower, or French brandy, and
fugar to your tafte, mix it well and put it iq
your pofTet, ferve it up in a turene or bbwL— ^
N. B. An orange poflet is made thq fame way.

^Qfnaiean Almond Posset*

GRATE the crumb of a penny loaf very
fine, pour a pint of boiling milk upon it, let
it ftand two or three hours, then beat it ex-
ceeding well, add to it a quart of good cream,
four ounces af almonds blanched and beat as
fine as pofUble, with rofe water, mix them all
well together, and fet them over a very flow fire,
and boil them a quarter of an hour, then fet it
to cool, and beat the yolks of four eggs, an4
inix them with your cream i when it is cold,
fweeten it to your tafte y then ftir it over a flo^
fire; till it grows pretty thick, but do not let it
boil, it will curdle ; then pour it into a china
bowl ; when you fend it to table, put in three
•macaroons to fwim on the top, — It is proper fpf
top at fupper.

21? m(ike a Wine Posset.

TAKE a quart of new milk, and the crumb ,
pf a penny loaf, and boil them till they .arc foft,
when yoii take h off the fire, grate in ha|f a nut-
meg, and fugar to your tafte, then put it into ^
.fhi{}4 bowl, and put i( ip a pint of Lifbon wiae

egrefi^^ly,

ENGLISH HQUSE-XBEPER. 311

carefQllyt « little at a time, or it will make th,e
card hard and (opgh s (ctvc it up wi^ toaft an^
butter upon a platCt

To mffie an Ai»B Posset^

•

PUT a little white bread in a pint of good
milk^ fet it over the fire, than warm a Httle
morp than a pint of good ftrong ale^ with nut-
meg and fugar to your tafle, then put it in a bowl,
wJten your milk boils pour it upon your ale» let
it ilaad a few minutes to clear^ and the curd wil|
riic to the top*

To mu/I Wiv£.

GRATE half a nutmeg into a pint of wine,
and fweeten it to your tafte with loaf fugar» fet
it over the fire, and when it boils take it*offtd
cool, beat the yolks of four eggs exceeding well,
add to them a little cold wine, then mix them
carefully with your hot wine, a little at a time,
then pour it backwards and forwards feveral
times till it looks fine and bright, then fet itoa
the fire, and heat it a little at a time for feveral
times till it is quite hot and pretty thick, and
pour it backwards and forwards feveral times ;
then fend it in chocolate cups, and ferve it up
with dry toaft cut in long narrow pieces*

To mull Ale.

TAKE a pint of good ftrong ale, put it into
a faucepan, with thre^ or four cloves, nutmeg
and fugar to your tafte, fet it over the fire, when

X 4 it

L.

3ia THE EXPERIENCED

it boih take it off tp cool, beat the yolka of foar
eggs very welU^and mix them with a little cold
ale, then put it to your warm ale, and pour it in
and out of your pan for feveral times, then fet
it over a ilow fire and heat it a little, then take
it off ^ain apd heat I( two or three times tip it
js q^uit^ hot, ihen ^lye it up with dry tqaft*

^0 makf mulled Wi n e •

BOIL a quart of new milk five minutes with
a ftick oif cinnamon, nutmeg, and fugar to your
tafte, then take it off the fire and lee it ftand tq
coo), beat the yolks of ^x eggs very well, and
mix them with* a little cold cream, then mi}(
them with your milk, and pour it backwafds
fmd forwards the fame a$ you do mulled ale, an(}
i^m^ i) to the table with a plate of bifcuits^

r • To make Beef Tea.

Take a ppund of lean beef, cut it in very
fhin dices, put it into ajar, and pour a quart of
hpiling water upon it, cover it vei*y clofe to keep
3n the fteam, let it ftand by the fire, it is very
jgood for a weak conftitutio'n, it muft be dranfc
Vhch it is new milk warm.

To make Chicken Broth.

SKIN a fmall chicken, and fplitit in two, and
bpilone half inthx'e^ half pints of water, witl^
a blade or two of mace, a fmall cruft of white
bread, boil it over a flow'fire till it is reduced to

ENGffilsa HOUSE-KEEFER, p^

^alf the quantity, pour it into a bafon, and take
off thefaty and fend it up with a dry toafl,

To make Chicken Water.

SKIN half a fowl» break the bones, and cut
the flefli as thin as poflible, then put it into a
Jar, and pour a pint of boiling water upon it,
cover it clofe up, and fet it by the fire for thref
|iours» and it win be ready to drink^

3V /w^^? Mutton B|ioth«

TAKE the firrag end of a neck of mutton^

chop it into fmall pieces, put it into a faucepan^

and nil it with water, fet it over the fire, andwhet|

the fcum begins to rife, take it clean off» and put

in a blade or two of mace, a little French barley^

or a cruft of white bread to thicken it ; when you

have boiled yopr mutton that it yii\\ (hake tQ

pieces, ftrain your broth through a hfiir iievey

:fcttm off the fat, and fend it up with dry tpail^

•

7i make White Wine Whey.
r

PUT a pint of fkimmed milk, and half a pint
of white wine into a bafon, let it fland a few
minutes, then pour over it a pint of boiling wa-?
ter, let it ftand a little, and the curd will gather
in a lump, and fettle to the bottom, then pour
your whey into a china bowl, and put in a lump
^f fugar, a fprig of balm, or a ilice of lemon.

To

I..

JI4 THE EXPERIENCElJ^

. ^0 make Scukvy Grass Whey.

BOIL a plot of blue milk, take it off to cool,
then put in two fpoonfuls of the juice of fcurvy
gr^s, and two fpoonfuls of good old verjuice, fet
it o?er the fire, and it will turn to a fine whey; tt
is very good to drink, in the fpring for the fcurvy.

Tb make Cr£am of Tartar Whey.

PUT a pint, of blue milk over the fire, when
it begins to boil, put in two tea fpoonfuls of
cream of tartar, then take it off the £re, and let
it ftand till the curd fettles to the bottom of the
pto, then pour it into a bafon to cool, and drink
it milk warm*

7(7 ;«a4f Barley Water.

TAKE two ounces of barley, boil it in two
quarts of water till it looks white, and the barley
grovi^ ibft, then drain the water from the bar-
fey, add to it a little currant jelly or lemon.-—
JV. B. Yon may put a pint inore water to your ^
barley, and boil it over again.

«

sr<? make Groat Gruei;

BOIL half a pint of groats in three pints of
water or more, as you would have your gruel for
thicknefs, with a blade or tv^o «f mace in it;
when your groats arc foft, put in it white wine
and fugar to your tafte, then take it off the fire,
put to it a quarter of a pound of currants waihed
and picked, put it in a China bowl, with a toaft
of bread round it, cut in long narrow pieces.

7i

ENGLISH HOUSE.KEEPER. 315
Tomah Sago Gruel*

TAKlB four ounces of fago^ give it a fcald
in hot water, (hen flrain it through a hair fieve^
and put it Qver the fire with two quarts of water
and a ftick of cinnamon, keep fcumming it till
it grows . thick and clear, whep your fago is
c^nough, take out the cinnamon and put in a
pint of red wine, if you would have it very
ilrong put in more than a pint, and fweeten it
to your tafte, then fet it over the fire to warm»
but do not let it boil after the wine is put in, it
weakens the tafle, and makes the colour not fo
deep a red, pour it into a turenc, and put in* a
ilice of lemon, when you are fending it to table^
Jt is proper for a top difli for fupper.

7*0 make Sago wtk Milk*

WASH your fago in warm water, and fet it
over the fire with a flick of cinnamon, and as
much water as will boil it thick and foft, thei^
put in as much thin cream or new milk as will
make it a proper thicknefs, grate in hair a nut-
meg, fweeten it to your tafle and ferve it up ii)
a China bowl or turene. — It is proper for a top
difh for fupper,*

TV /^j>ff Barley GRUELt

TAKE four ounces of pearl barley, boil it in
two quarts of water with a flick of cirinamon ii^
it, till it is reduced to one quart, add to it a lit^
tie more than a pint of red wine, and fugar to
your tafle, wafh and pick two or three ounces of
pqrrants very cleaq.

«i$ THE EXPEJllBNCEO -•

7*d mate Watek Qkvel.

TAKE one fpoonfol of oatmeal^ boil it fq
three pints of water for an hour and a half, or
till it is fine and fmooth, then take it off the fire
-and let it ftand to fettle^ then pour it in a china
bowl, and add white wine, fugar, and a nutmeg to
your tafte, ferve it up hot yvrich a toaftbuttere^
Vpon a pUte^

^0 mdkeafvseet Panai>o.

CUT all the cruft off a penny loaf, fUcc the
red very thin and pi^t it into a faucepan with a
pint of water, boil it till itii very foit and looks
f:|ear, then put in a glafs of fack or Madeira wine^
rate in a little nutmeg, and put in a lump of
utter the fize of a walnut, and fugar to your
^fte, beat it exceeding fipe, then put it in a deep

foup di(h and ferve it up^- N. B. You may

leave out the wine and fugar, and put in a little
good cream and a little fal(, if you like it betterr

To make CnocotATE.

SCRAPE four ounces of chocolate and pour
a quart of boiling water upon it, mill it well with
a chocolate mill, and fweeten it to your tailc,
^iye it a boil and let it ftand all night, then mill
It again very well, boil it two minutes, then
mill it till it wi^ leave a froth upon the top of
Your cups^

CHAP.

K

ENGLISH HOUSE-KEEPEft. 31^

C H A P. XV.

Obfervations on Wines, Catchup, and

Vinegar.

WINE is a very necefTary tkine; in moft fa«
milies, and is often fpoiled through mif-
inanagement of putting together, for if you let
it ftand too long before you get it cold, and do not
take great cate to put your barm upon it in time,
it fummer-beams and blinks in the tub, fo that
it makes your wine fret in the caik, and will not
let it fine; it is equally as great a fault to let it
work too long in the tub, for that takes off all .
the fweetnefs and flavour of the fruit or flowers
your wine is made from, fo the only caution I
can give, is to be careful in following the re-
ceipts, and to have ^our vefTels dry, rinfe them
with brandy, and clofe them up as foon as your
wine has done fermenting* ,

T!o make Lemon Wine to drink like Citrom

Water.

PARE five dozen of lemons very thin, put
the peels into five quarts of French brandy, and
let them (land fourteen days, then make the juice
into a fyrup with three pounds of Angle refined
fugar i when the peels are ready, boil fifteen-
gallons of water with forty pounds of fingle re-
fined fugar for half an hour, then put it into a
tub, when cool add to it one fpoonful of barm,
let it work two days, then tun it, and put in the
brandy, peels, and fyrup, ftir them all together,

• and

3i8 THE EXt^ERlENCEO

and clofe up your cade, let it ftand three momthsi
then jupttle it» and it will be pale and as fine as
any citron water; it is more like a cordial than
wine»

To make Lemon Wine a fecond Wi^.

TO one gallon of water^ put three pounds of
powder fugar, boil it a quarter of an hour ; (cum
it well, then pour it on the rinds of four lemons
pared very thin^make the juice into a thick fyrup,
with half a pound of the above fugar, take a (lice
of bread toafted and fpread on it a fpoonful of
new barm, put it in the liquor when luke warm,
and let it work two days, then turn it into your
cafk, and let it fland three months, and then
bottle it.

^Tomake Orange Wine.

TO ten gallons of water, add twenty-four
pounds of lump fugar, beat the whites of fix eggs
very well, and mix them when the water \% cold^
then boil it an hour, fcum it very well, take four
dozen of the rougheft and largeft Seville oranges
you can get, pare them very thin, put them into
a tub, and put the liquor on boiling hot, and
when you think it is cold enough add to it three
or four fpoonfuls of new yeft, with the juice of
the orangeSi and half an ounce of cochineal beat
fine, and boiled in a pint of water, flir it all to-
gether, and let it work four days, then put it in
the cafks, and in fix weeks time bottle it for ufe^

3V make Orange Wine a fecond TVay^

TO ten gallons of water, add twenty-feven
pounds of* lump fugar, boil it one hour, ikim

it

ENGLISH HOUSE-KEEPER. 319

It all the time, thea take the peejsof five dozen of
orangea, pared very thin, put them ioto a tub ^
when you take the liquor off the fire, pour it
upon them^ and when it is almoft cold add, to it
three fpoonfuls of good yeft and free from being
bitter, with the juice of all your oranges; let it
work two •r three days, ftir it twice a day, then
put it into a barrel with one quart of mountain
wine, and four ounces of the fyrup of citron $
ftir it well in the liquor; leave the barrel open
till it has done working, then clofe it well up,
let it ftand fix weeks, and then bottle it*

»

To make Orange Wi5i£ a third Way.

TAKE fix gallons of water, and fifteen pound^^
of powder fugar, the whites of fix eggs well beat,
boil them all three quarters of an hour, and fcum
it well; when it is cold for working, take
fix fpoonfuls of good yeft, and fix ounces of the
fyrup of lemons, mix them well, and add it to
the liquor, with the juice and peel of fifteen
oranges ; let it work two days and one night,
then tun it, and in three months bottle it*

1^0 make Smyrna Raisin Wine.

TO one hundred of raifins put twenty gal-
lons of water, let it ftand fourteen days^ then
put it into -your caflc ; when it has been in fij(
months, add to it one gallon of French brandy^
and when it is fine then bottle it.

To make Elder Raisin Wine,

TO every gallon of water put fix pounds of
Malaga raifins ihred fmall, put them into a vef--

Xel,

^26 THE £XPERIEKrCEf5

fel, pour the water on them boiling hot, and left
It ftand nine days, ftirrinrg it twice every day, gec
the elder bcrriefc when full ripe, pick them off
the ftalks, put them into an earthen pot, and
fct them in a moderate oven all night, then ftrainf
them through a coarfe cloth, and to every gal-
lon of liquor add one quart of this juice, ftir it
well together, then toaft a flice of biead^ and
fpread three fpoonfuls of yeft on both fides, and
put it in your wine, and let it work a day or
two, then tun it into your cafk, fill it up as it
works over, when it has done working, clofe it
up, and let it iland one year«
•
To make Raisin WinIe another Way.

BOtL ten gallons of fpring water one hour^
when it is milk warm, to every gallon add fix
pounds of Malaga raifins, clean picked and half
chopped, fUrit up together twice a day for nine
or ten days, then run it through a hair fieve, and
fque^ze the raifins well with your hands, and
put the liquor in your barrel, buhg it clofe tip,
and let it mnd three months and then bottle it«

^0 make Gingeh Wine.

Take four gallons of fpring water, and fcveii
pounds of Lifbon fugar, boil it a quarter of
an hour, and keep fcumming it well i when the
liquor id eold fqueeze in the juice of two le-
mons, then boil the peel with two ounces of
ginger in three pints of water one hour ; when
it is cold put it all together into a barrel, with
\ tw«

/v

\ *•

ENGLISH taODSE-ItEEtER. 321

two fpoonfuls of yeft, a quarter of an ouiice of
ifinglafs bwt very thin, and two bounds of jar
raifins, then clofe it up, and let it ftand fevcn *
weeks, then bottle it; the beft feafbn to inak?
it is the fpring.

To make Pearl Goo^ebbrry Wine. ,

. ' . ,

TAKE as many of the beft pearl goofebefrte^
when ripe as you pleafe, bruife them With k
wooden peftie in a tub, and let thetn ftatld sttl
night, then prefs and fqueeze them through a
hair ficve; let the liquor ftand feven or eight
hours, then pour it clear from the icdiments i
and to every three pints of liquor add a pound
of double' refined fugar, and ftar it about till it
is melted, t^ien put to it five pints of water, and
two pounds more of fugar, then diflblvp half
an punce of ifinglafs in part of the riqiior th^t has
been boiled, put all in your caik, Aop it well up
for three months, then bottle it,' and put m
every bottle a Itimp of double refined fu^ar.-^
This is excellent wine.

To make Cooseberry Wine a fecon^lVay.

TO a gallon of water put three pounds of
lump fugar, boil it a quarter of an hour, and
fcum it very well, then let it fland till it is al»
mofl: cold, and take four quarts of goofebprries
when full ripe, bruife them in a marble mor-
tar, and put them in your yeflel, then pour in
the liquor and let it (land two days, and {lir it
cver^ four hours, fteep half an ounce of ifinglafs

Y ia

311 THE £XPEkl£NCED

«

in i, pint of brandy two days^ flrain the wind
through a flannel bag into a caflc, then beat the
ifinglius in a marble mortar with five whites of
eggs, then whifk them together half an hour,
and put it in the wine and beat them all together,
clofe up your cafk and put clay over it, let it
ftand fix months, then bottle it off for ufe, put
in each bottle a lump of fugar and two rainns
of the fun; this is a very rich wine, and when
it has beeii kept in the bottles two or three years,
will drink like champagne.

Ta make Blackberry Wini.

GATHER your berries when they are full
ripe, take twelve quarts, and crufh them with
your hand, boil fix gallons of water with twelve
pounds of brown iugar a quarter of an houf,
icum it well, then pour it on the blackberries,
and let it (land all night, then drain it through
z hair fieve, put into your caik fix pounds of
Malaga raifins a little cut, then put the wine into
the ca/k with one ounce of ifinglafs, which muft
be dififolved in a little cyder, Itir it all up toge-
ther,, clofe it up, and let it (land fix months,
and then bottle it.

To mate Raspberry Wine,

GATHER your rafpberrics when full ripe
and quite dry, crufh them diredly and mix them
with fugar, it will preferve the flavour which
they^ould lofe in two hours } to every quaft of
rafpberries put a pound of fine powder fugar,

whca

ENGLISH HOUSE-KEEPER. 323

y^htvk you have got the quantity you intend to
make^ to every qmrt of rafpberries add two
pounds more of fugar, and one gallon of cold
watety (tir it well together, and let it ferment
three days, ftifring it five or fix times a day,
then put it in your cafk, and for every gallon
put in two whole eggs, take care, they are not
broke in putting them in, clofe it well Up, and
'^it it ftand three months, then bottle it.*—
fl B% If you gather the berries when the fun
Jhot upon them, and be quick in making your
wine, it will keep the virtue in the rafpberries,
and make the wine more pleafant*

To (MM^'ReO CV&RANT WiMK.

GATHER the currants when full ripe, drip
them from the ftems, and fqueeze out the juicei
to one gallon of the juice put two gallons of cold
water, and two fpoonfuls of yeft, and let it
work two days, then ftrain it through a hair
iieve, at the fame time put one ounce of ifing-
glafs to fteep in cyder, and to every gallon of li-
quor add three pounds of loaf fugar, ftir it well
.together, put it in a good caik : to every ten gal«
Ions of wine put two quarts of brandy, mix
them all exceeding well in your cafk,. clofe it
well up, let it ftand four months, then bottle it*

To make Currant Wine another way.

TAKE an equal quantity of red and white
currants, bake them an hour in a moderate oven,
then fqueeze them through a coarfe cloth, what

Y % water

3Z4 THE

watar you intend to ufe have ready boitihg^
ami to every gallon: of water put in one quart of
jiiice and three pounds of loaf fugar^ boil: it a
quarter of an hour^ fcum it ^ell^ then put it
in a tub, when cool toait a ilice of bread and
fpriad on bothfides^ twx> ^oonfuk of yeft, and
let it work three dayst flir ib threi or fear, timet
a day, then put it into a caik, and to every ted
gallons of wine add a qoartof French brandy^anj
the whites of ten eggs well beat, make the ca&
clofe up» and det it ftand three mooths, th(|pi
bottle it* — N. B. This is ^ pale wine, but it is a
very good one for keepings and drinks plcafaot;

7a make SVcAMaRE- Wr*E.

TAKE two gallons of the fepahd boffit'kalf
^n hour, then add to it foor pounds of fine pow^-
der fiigar, beat the whites of three eggsr to a
froth, and mix' them with the licjuor, but if it
be too hot, it wiU poach the eggs, fcamut very
well,^ and boil it half an hour, then ftrain it
through a hair fievc, and let it fband tiH next
day, then pour it clean from dvc fediments, fxst
half a piiitof gotod yeft to every twelve gallra^,
cover it clofe u^ with* bljmkets till it is' whitb
oyer; then put it into the barrel, and leava the
buhg-hole open till it has done working, then
clofe it well up, let it ftand three months, then
botllc-if, the fifth part of the fugar muft be
loaf, and if you like raifins, they are a great ad-
dition* to thcf wine.^ N. B. You may make

birch wine the fame way.

1

ENGLISH HOUSEKEEPER. 325

»
/ - - •

^ BOIL twenty gallon*, of birch water haBT iain
hour, then put in thirty pounds ef baftard fugar,
boil yo\ir liquor and fugar thr^ quarters oF an
ifdur, and keep fcutnming it all the while, then
tfutit into a tab and let it ftand till it is quite
cold, add to it three pints erf yeft, ftir it three
or four times a day for four or five days, then
jpttt itirito a calk witli twb pounds of Malaga
raifins, and one pound of loaf fug^r, and half
an ounce of ifinglafe, which mulft be dtffolvedin
part of the ^iquor, tijcn put to it one galla? <^f
new ale that is ready for turning, work it very
well in thie caflc fiv^cor fix days, then clofe It up
^d let it fland a ye^r, t|icn bcxtlc it off.

TomakeWALHiVT Wive.

TO every gallon of water put two pounds of.
brown fugar and one pound of honey, boil them
half an hour, and take off the fcum^ put into
the tub a handful of walnut leaves to every gal-
lon and pour t)ie liquor upon them, let it fland
all night, then take out the leaves, and put in
half a pint of yeft, and let it work fourteen
days, beat it four or five times a day, which
will take off the fweetnefs, then flop up the
ca(k, and let it ftand fix months. — This is a
good wine againft confumptions, or any inward
complaint. ; , *

To make Cdwsiip Wine*
• TO two gallons of water add two pounds an4
a half of powder fugar, boil them half aa hbcif,
: \ ■ . y 3 ' -and

3*6 THE EXPERIENCED

tnd take off the fcum a$ it rifes, then pour it
into a tub to cool, with the rinds of two lemons s
when it is cold add four quarts of cowflip flow*
ers to the liquor^ with the juice of two lemonSi,
let it ftand in the^ tub two days, ftirring it every
two or three hours, and then put it in the bar-
rel, and let it (land thrte weeks or a monthj
then bottle it, and. put a lump of fugar into
every bottle.*— iV« B. It makes the beft and
ftrongeft wine to have only the tops of the |>eep$«

ji fecmd Way to mate Cowslip Wime«

BOIL twelve gallons of water a quarter of an
hour, then add two pounds apd a half of !oaf
fugar to every gallon of water, then boil it as
long as the fcum rifes till it clears itfelf, when
almoft cold pour it into a tub, with one ipoon*
ful of yeft, let it work one day, then put in
thirty-two quarts of cowflip flowers, and let it
work two or three days, then put it all into a
barrel, with the parings of twelve lemons, the
fame of oranges, make the juice of them into a
thick fyrup, with two or three pounds of loaf
fugar ; when the wine has done working, add
the fyrup to it, then ftop up your barrel very
we|l and let it iland two or three months, thei^
bottle it.

To make Elder Flower WinBi^

TAKE the flowers of elder, and be carcftil
that you do not let any ftalks in, to every quart of
flowers put one gallon of water and three pounds
of loaf fugar, boil the water and fugar a quar-*
ter of an hour, then pour it on the flowers, and

let

ENGLISH HOUSE-KEEPER. 327

let it work three days^then drain thewinetbrougK
a hair fieve^ and put it into a cafk^ ; to every ten.
gallons of wine add one ounce of ifinglafs diG-
lolved in cyder, and fix whole eggs, clofe it up^
and let it iland fix months^ and then bottle it.,

TV make BAlm Wine.

TAKE nine gallons of water to forty pounds
of fugar, boil them gently for two hours, fcum
it well, then put it into a tub to cool, then take
two pounds and a h^lf of the tops of bal», bruiie
it, and put it into a barrel with a little new
yell, and when the liqpor is coId» pour it oa
thQ balin, ftir it w^U together, apd let it
(land tw?nty-four hoqrs, and keep ftirring it
often, then clofe it up, and let it fland fix weeks^
(hen rack it off, and p\xt a lump of fugar into
every bottle, cork it well, and it will be better

the feeond year than the firft, iV^ B. Clary

wine is made the fame wayt

Tq make luTZKiAi Water.

PUT two ounces of cream of tartar into a
large jar, with the juice and peels of two lemons,
pour on them feven quarts of boiling water,
when it is cold, clear it through a gauze fieve,
fweeten it to your tafte, and bottle it.~-It will
be B^ to ufe the next day*

^$ cure acid Raisin Wins,

THE following ingredients muft be propor«
tioned to the degrees of acidity or fourneis^ if
but fmall, you muft ufe lefs, if a ftronger acid,
a larger quantity, it mud be proportioned to^tke
quantity of wine, as well as the degree of acidity

Y 4 or

328 THE EXPERIENCED

or fourncTss be fure tha.t the caOc be near
Aill before you apply the ingredients, which
will have this good effeft, the acid part of the
wine will rife to the top immediately, and itbiB
6yti at the bung-hole, but if the cade be not full,
the part that Ihould fly off will continue in the
cade, and weaken the body pf the wine, but if
ypur cafk be full, it will be ready to have 9, body
kid oii it in three or four days time. — I fhall
llerc proportion the ingrcdints for a pipe ; fup-
^fing it to be quite acid, that is juft recoverable.
Take tw4? gallons of fkimmed milk, and two
ounces of ifinglafs, boil them a quarter of an
hour, ftrain the liquor .and let it fland until it is
eold, then break it well with your whiik, add
to it four pounds of alabafler, and three pounds
of whiting, ftir theqi well up together, then put
in one ounce of fait of tartar, mix by degrees a
little of the wine with it fo as to diuolve it to a
thin liquor; put thefe in your cafk, and ftir it
well with a paddle, and it will immediately dif-
charge the acid part from it as before mentioned;
when it has done fermenting, bung it up for three
4ay^,^ then rack it off, and you will find part of
its body gone off by the ftrong fermentation ; to
remedy this^ you muft lay a frefh body on in
prqportioo to the degree to which it hath been
Ipw^red by the above method, always having a
fpecial care not to alter its flavour, and this muft
be done with clarified fugar, for no*fluid will
agree with it, but what will make it thinner, or
confer its own tafte, therefore the following is
the beft method for performing it : to lay a.frefh
body pn wine, take three quarters of an hun-

. drcd

ENGI.ISH HOUSE-I^EEP^R- 32^

dr.ed of brown fugar, aad pat it into your cop-
per, then put in a gallon of lime water to |ceep
it from burning, ftir it all the while till it^ boi^s^
thpn ngiafb three eggs and fb,ells all together^^ add
tbern to th^ fugar, and keep it ftirring abput^ and
as^tbe fcum or filth rifes t^Jce it off very clcan^
then ppt it in your can, aad let it {land till it is
cold before you ufe it, then break it with your
whifk by degrees, with about ten gallons of the
wine, and apply it to the pipe, work it with the
paddle an hqur, then put a quart of ftum*forcing
to it> which will unite their bodies, aad make
it fine and bright.

To make Stum.

^ TAKE a five gallon calk that has been well
f<3aked in water^ fet it todrain, then take z pound
of roll brimilone and melt it in a ladle, put as
many rags to it as will fuck up the ihelied brim-
ftone, burn all thofe rags in the cafk, cover the
bung-hole but let it have a little air, fo that it
will keep burning ; when it is burned out, put to
it three gallons of the ftrongeft cyder, and on^
ounce of common alum pounded, mix it with
the cyder in the calk, and roll it about five or
fix times a day, for ten days, then take out the
bung^ and hang the remainder^of the rags on a
wire in the cafk, as near the cyder as poffiblc,
^and fet theta on fire as before, when it is burnt
out bung the cafk clofe, and roll it well about
three or four times a day for two days, then let
it ftand feven or eight days, and this liquor will
be fo ftrong as to affeft your eyes by looking at
it. -When you force a pipe of wine take a quarj

of

330 THE EXPERIENCED

of this liquo^^ beat half an ounce of ifinglafs^
and pull it in fmall pieces, whiflc it together^
and it will difTolve in four or five hours, break
the jelly with your whifk, add a pound of ala-
bafler to it and diiToIve it in a little of the wine«
then put it in the pipe and bung it clofe up»
^d in ft day's time it will be fine and bright,

^0 refine Malt Liquor,

TO cure a hogfhead of four ale : Take two
ounces of ifinglafs, diifolve it in two quartaoF
new ale, and fet it all night by the fire, then take
two pounds of coarfe brown fugar, and boil it
in a quart of n^w wortj a quarter of an hour^
then put it into a paiU with two gallons of new
ale out of the kear» whifk the above ingredients
very well for an hour or more till it be all of a
white froth, beat ^ very fine qne pqund of plainer
of Paris, and put it into your caik, with the
fermentation, and whiik it very well for half aa
hour in your caik with a flrong hand, until you
have brought all the filt|i and fedixnents from the
bottom ot your ca0c, and it will look white ; if
your caj(k be hot full, fill it up with new ale,
and the fermentation will have this gOod efi^;
the acid part of the ale will rife to the top im*
mediately,^ and ifiue out at the bung hole, but^
if the ca(k be not full, the part that (hould fly
out will continue in, apd weaken the body of
the ale, be fureyou do not fail filling up your caik
four or five times a day^^ until it has done work-
ing, and all the fournefsor white muddy part is
gone, and when it begins to look like new tun-
ned

ENGLISH HOUSE-KEEPER^ 3jl

ned ale, put in a large handful of fpent hopSt
clofe it yp, and let it ftand fix weeks ; if it be
not fine, and cream like bottled ale, let it ftand
a month longer, and it will drink briikUke boK
lied ale ; this is an excellent method, and Jhayo
ufed it to ale that has been both white and four,
and never found it to fail. If yoa have any malt
that you fufpe& is not good, favo out two gal-
lons of wort, and a few hours before you want
it, add to it half a pint of barm, and when you
have tunned your drink into the barrel, and it
hath quite done working, make the above fer^
mentation, and when you have put it in the bar-
rel whiik it very well for half an hour, and it
will fet your ale on working afre(h, and when
the two gallons is worked vi^ite over, keep fill-
ing up your barrel with it four or five times a
day, and let it work four or five days, when it
has done working clofe it up : if the malt has
got any bad fmack or tafte, or be of a fluid
Datijre, this will take it offl

To make Sack Mead«

TO every gallon of water add four pounds of
honey, boil it three quarters of an hour, and
fcum it as before, to each gallon add half an

Jounce of hops, then boil it half an hour, and
et it ftand till the next day, then put it in your
cafk, and to thirteen gallons of the above liquor,
add a quart of brandy or fack, let it be lightly
clofed till the fermentation is quite done, then
make it up very clofe ; if it be a large caflc let
|t iland a year before you bottle it.

3i

L

35ia .. THE 5KPERIENCEI>

Ta make Cowsi-ip Mead.

, TO fifteen gallons of water put thirty pounds
of honex» bpil it till que gallon \\ wafted^ fcan
itt then take it oiF the fiire> have ready* fixxeea
lemoos cut in halvesj take a gallon of theliquor,
and put it to the lem6ns, put the reft of the
liquor into a tub, with feven pecks of cowf ips,
and }et: them ftaod all uight, then put in the
liquor vith the lemons, and eight fpoonfuU of
lusw yeil, a handful of fweet briar, ftir them
all M^dl together, and let it work three or four
day$, then ftrain it, and! put it in your ca(k, a^d
in 6x ^months time you may bottle it.

TCo male Walnut Mead.

To every gallon of water put three pounds
and a half of hon^y^ boil them together thre^
quarters of an hour, to every gallon of liquor
put about two dozen t)f walnut leaves, pour
your liquor boiling hot upon them, kt iJiiein
ilandall night, then take the leaves out and put
in a fpoonfi:^ 'pf yeft, jtnd let it work two or
three d&y s, then make it up, and let it ftand
three months, then 'bottle itl

3i make Ozyat* ^

BLANCH a pound of fweet almonds, and
tlie fame of bitter, beat them very fine, with fix
fpoonfuls 6f orange flower water, take three
ounces of the four cold feeds, if you beat the
almonds, but if you do not beat them, you mud
take fix ounces of the four cold feeds, then with
two quarts of fpring water^ rub your pounded

ieeds

ENGLiSri HOUSE.KEEPER. 333

feeds* and altnonds fix times throiigh « napkin^
then add four pounds of treble refirned-nigari
boil it to a thin fyrup» Ikim it well, and whei
it is cold, then bottle it.

«

To make Oz yat afecond Way,

BOIL two tpx^m of tbttk wkh t ftick 6f
ciftiyamon in it, let it fttod till if be- quite cbM^,
then blanek fWo ounfce^ of the beft fvS^eet ^^
iiiCfld^y and ab6Ut tin M fWe)^ bifti&ral'iAorids^
pcAind them iogtthtt ih a n&arble ihoftar f^ithr k
little rofe watery then tmi. thihi ^eH #if^h xhh
milky fweeten it to your tafte, and give it one
boil, ftrftlA it through i Vttfhhi fll^e till it is
quite fmooth^and free from almonds. Sei^ it
up in ozyat glaiTes with handles, and ^uite cold^
take grAaf c^e you do hot Boil it top riiiiphVan*
that the almonds do no^ tiirii to oil.

TO" ont quart! of boifctf water, add i\it Juic^
of fix lemons, rub the i*in^^ of the Icftijorts with
lorf fugar to ycjfur own tifte j when the water rj
near cold, nine the juice ^d fugar with it, theii
bottk it fct uft; '

PARE fix or eight Idrge lemons, ptrt the
peels into a piiit of water, give them* a bt)ij^
when cold f^cfceze your lemons into it, and put
in* one pound of fugar, thfeii ftraih it through a
lawn fievc to as* much" water asv^iil maice it

pleafant i

L

334 *HE fiXPERIENCEtJ

pleafant ; juft before you fend it op put in a pint
of white wine and the juice of an orange if jou
Hke iu

To make Lemonade a tbird W^.

TAKE the rinds of fix lemons pared very
thin^ and put them in a pan with about twelve
ounces of fugar, with a quart of pump water
xnade not too hot ; let it (land a night, then
^ueeze the juice of your lemons into it, with
one fpoonf ul of orange flower water, and run it
through a bag till it looks clear.

7q make a rich Acioyor PuNCtt#

BAKE red currants and ftraln them as you
do for Jellies, take a gallon of the juice, put to
it two quarts of new milk, crufh pearl goofc'^
berries when full ripe, and ftrain them through
a coarfe cloth» add two quarts of the juice, and
three pounds of double renned fugar, three quarts
of rum and two of brandv, oi^e ounce of ifinglafs
diflblved in part of the liquor^ mix it all up to-
gethcr, and put it in a little caflc, and let it
ftand lix weeks, and then bottle it for ufe.^ It
will keep many years and fave much fruit.

7p make Orange: Juice to keep*

SQUEEZE your oranges into a pan, then
Arain them through a very coarfe fieve^ after
that through a very fine neve ; meafure your
juice, and to every pint put a pound of £ne
loaf fugar, let it iland together all night covered
i over.

ENGLISH HOUSE-KEEPER. 335

x>vcr, then take ofF the fcum» (lir it well In the
pan, and put it in dry pint bottles, put in a
fpoon/ul of brandy, after they are filled tie it
over the cork with leather ; if you do not choofe
to put fpirits in, a little oil will do, to be taken
off clean before you ufe it i keep it in. a dry
place, and it will be good for two years. The
pulp that will be in your fine fieve will make
marmalade.

To mate SuKVB.

Take a gallon of new milk, put to It two
quarts of red wine, pare fix lemons and four
Seville oranges very thin, put in the rinds, and
the juice of twelve of each fort, two gallons of
rum and one of brandy, let it ftand twenty-four
hours, add to it t^o pounds of double refined
iugar, and fiir it well together, then put it in a
iug, cover it clofe up and let it ftand a fortnight,
then run it through a jelly bag, and bottle It
for ufe.

To mah Sherbet.

TAKE rfine Seville oranges and three lemons,
'grate off the yellow rinds and put the rafpings
into a gallon of water^ and three pounds of
double refined fugar,and boil it to a candy height,
then take it off the fire, and put in the juice the
pulp of the above, and keep flirring it until it
is almoft cold, then put it in a pot for ufe.

To maie^ne SuEVihZT a fecond Way ,

PARE four large lemons and boil the peels
in fix quarts of water and a little ginger cut fine,
boil theiQ a quarter of an hour, then add to it

three

33$^ THE EXPERIENCED

three pounds of fugar, and when it is cold pot
in the juice of the lemons and ftrain it, and it
is£i!forufe*

* a

■ t

T(t make Sherbet a third Way.

•

TAKE twelve quarts of water to fix pounds
of Malaga raifinsy.flice fix lemons intoit^ with
one pound of fixpenny fugar^ put them all to-
gether into an earthen pan« let it ftand three
days, flirring it three times a day, then take
them 6ut, and let them drain in a flannel bag^
then bottle it ; do not fill the bottles too furl
]e(t riiey burft. It will be fit to drink in about
1 fortnight. '

^0 make Raspbeblry Brandy.

. G AXilER tbe rafpberries when the fun is
JiQt upon them, and as foon as ever you have got
them, to every five quarts of rafpberries put one
quart of the beft.brandy^ boil ^ quart of water
five minutes with a pound of double refined fugar
in it, and pour it boiling hot on the berries,
let it (land all night, then add nine quarts
more brandy, ftir it about very well, put it in
d flone bottle, and let it (land a month or fix
weeks ; wheh fine bottle it.

4

To niake Blac& Cherry Brandy.

TAKE out the ftones of eight pounds of black

cherries, and put on them a gallon of tKfc'bcft

•brandy, bruife the ftones in a mortar, then put

them in yobt brantly, cover theih up ctofc arfd

2 ^ let

ENGLISH HOUSE-KEEPER. 337

];et them ftand a month or iix weeks, then pour
it clear from the fediments and bottle' it.

TV make Orange Branny,

PARE eight oranges very thin, and ftecp the
peels in a quart of brandy forty-eight hours in
a clofe pitcher, then take three pints of water
and three quarters of a pound of loaf fugar, boil
it until it is reduced to half the quantity, theh
let it ftand till it is cold, then mix it with the
brandy % let it ftand fourteen days, and then

bottle it.

I'omah AtiMOND Shrub.

TAK£ three gallons of rum or brandy, three
dUarts of orange juice, the peels of three lemons,
three pounds of loaf fugar, then take four
ounces of bitter almonds, blanch and beat them
fine, mix them in a pint of milk, then mix
them all well together, let it ftand an hour to
curdle, run it through a ftannel bag feveral times
till it is clear, then bottle it for ufe^

^0 maieCvKKAisir ShruS.

PICK your currants clean from the ftalks

when they are full ripe, and put twenty-four

pounds, into a pitcher, with two pounds of fingle

refio^ fugar» clofe the jug well up^ and put it

into a pan of boiling water till they are foftj,

then ftrain them through a jelly bag, and to

every quart of juice put one quart of brandy, a

pint of red wine, one quart cf new milk, a

pound of double refined fugar, and the whites

• of two eggs well beat, mix them all together,

. ' Z and

■ t

338 THE EXi^ERIENCfeD

and cover thenn clofe up two days, then nm k
through a jelly bag and bottle it for u(e.

To make Walnut Catchup.

TAKE green walnuts before the ihell it
foraged, and grind chem in a crab mill, or pound
.them in a marble mortar^ fqueezet>ut the juice
through a coarfe cloth, put to every gallon of
juice one pound of anchovies, one pound of bay
faltt four ounces of Jamaica pepper^ two of
long, and two of black pepper, of mace» clovei,
and ginger, each one ounce, and a ftick of horfe-
radiih^iboil all together till reduced to half the
quantify, put it in a pot, and when cold bottle
'it ; it win be ready in three months.

To make Wain ut Catchup anotierWay.

PUT your walnuts in jars, cover them with
cold flrong ale allegar, tie them clofe for twelve
months, then take the walnuts out from the
allegar, and put to every s^allon of the liquor
two heads of garlick, half a pound of ancho*
vies, one quart of red wine, one ounce of nuce,
one of cloves, one of long, one of black, and
one of Jamaica pepper, with one of ginger, boil
them all in the liquor till it is reduced to half
the quantity, the next day bottle it for oici it
is good in fi(h faace, or ilewed beef. In my-
opinion it is an excellent catchup, for the longer
it is kept the* better it is,. I have kept it five
years, and it was much better than when firft
made.-^-^iVii B. You may find how to pickle

the

ENGLISH HQUSE-iCEEPER. 339

the walnuts you have taken out^ amongfl the
other pickles.

To make Mum Catchup.

TO a quart of old mum put four ounces of
ancbovieSt of mace and nutmega diced one
ounce, of cloves and black pepper half aa
ounce, boil it till it is reduced one third ^ when
cold bottle it for ufe,

To make a Catchup to keepfe^m Tears. ^

TAKE two quarts of the oldcft ftrong beer
you cao get, put to it one quart of red wine»
three quarters of a pound of anchovies, three
ounces of (halots peeled, half an ounce of mace,
the fame of nutmegs ; ' a quarter of an ounce of
cloves, three large races of ginger cut in dices,
' boil all together over a moderate fire, till one
third is wafted, the next day bottle it for ufe ;
it will carry to the Eaft Indies.

^(9 /wtfit^ Mushroom Catchup*

TAKE the full grown flaps of mudirooms,
crudi them with your hands, throw a handful of
fait int04:very peck of mudirooms, and let them
ftand all night, then put them into ftew-pans»
and fet them in a quick oVen for twelve hours,
and ftrain them through a hair fieve 5 to every
gallon of liquor, put of cloves, Jamaica, black
pepper, and ginger, one ounce each, and half a
pound of common fait, fet it on a dow fire, and
let it boil till half the liquor is wafted away ; then
put it in a clean pot, when cold bottle it fgr ufe.

2 2 To

340 THE EXPERIENCED

7# make Mushroom Powder^

TAKE the thickcft large buttons you cange^#
peel them> cutoffthe root end, butdonotwafh
them, fpread them feparately on pewter di(hes»
and fet them in a flow oven to dry, let the liquor
dry up into the mu(hrooms> it makes the powder
ftronger^ nodlet them continue in the oven- till
you find they will powder, then beat them in a
marble mortar, and lift them through a fine fieve,
with a little Chyan jpepper, and pounded mace i
bottle it, and keep it in a dry clofet.

i'o make Tavl^aq Ota Vinegar.

TAKE tarragon jud as it is going into bloom,
ftrip off the leaves, and to every pound of leaves
put a gallon of ftrong white wine vinegar in a
ftone jug to ferment for a fortnight, then run it
through a flannel bag ; to every four gallons of
vinegar put half an ounce of iflnglafs diflblved
in cyder, mix it well with vinegar, then put it
into large bottles, and let it ftand one month to
fine, then rack it off, and put it into pint hot*
ties for ufe.

TV make Elder Flower Vinegar.

TO every peck of the peeps of elder fioweri
put two gallons of fl:rong ale allegar i and fet it
in the fun in a (lone jug for a fortnight, then
filter it through a flannel bag ; when you bottli^
it, put it in Imall bottles, it keeps the flavour
much better than large ones.—- ^— Be careful you
do not drop any ftalks among the peeps.— —It

makfcs

ENGLISH HDUSE-KEEPER. 341

inakes a pretty mixture on a fide table^ with
farragon vinegar^ lemon pickle^ 6cc.

To maie GooszBEKKY Vinegar,

«

TAKE the ripeft goofeberries you can get,
crufh them with your hand in a tub, to every
peck of goofeberries put two gallons of watei^^
tnix them well together, and let them Work for
three yreeksj^ ftir them up three or four times a
day^ then ftrain the liquor through a hair fievejj
and put to every gallon a pound of brown fugar^
a pound of treacle, a fpoonful of fre(h barm^
and let i( work three or four days in the fame tub
well wafhed, run it into iron-hooped barrels,
and let it ftand twelve months, then draw tt into
bottle^ for ufe.— ^Th^s ht exceeds any whitt
wine Vinegar*

To make Sugar Vinegar,

PUT nine pounds of brown fugar to every
fix gallons of water, boil it for a quarter of ao
iiour, then put it into a tub Iqkewarm, put to it
a pint of nqw harm, let it work for four or fivr
days, ftir it up three or. four times a day, thcp
(un it into a clean barrel iron-hooped, and fet it
full in the fun ; if you make it in February i^
will be fit for ufe in Augufl ; you may ufe it
for mod forts of pickles, except muihroo'ms and
walnuts.

• « * r<

^3 CHAP,

1

34« " THE EXPERIENCED

CHAP. xvr.

Ohfervations on Picklino.

PICKLING is a very ufcful thing in a fa-
mily, but is often ill -managed, or at Icaft
made to pleafc the eye by pernicious things,
which is the only thing that ought to be avoid-
cd, for nothing is more common than to green
pickles in a brafs pan for the fake of having
s them a good green, when at the fame time they
will green as well by heating the liquor, and
keeping them on a proper heat upon the hearth,
without the help of brafs, or verdcgreafe of any
kind, for it is poifon to a great degree, and no«
thing ought to be avoided more than ufing brafs
or copper that is not well tinned ; but the bcft
way,, and the only caution I can give, is to be
very particular in keeping the piqkles from any
thing of that kind, and fallow ftridlly the di-^
redion of your receipts, as you will find receipts
^'> for any kind of pickles, without being put
In fait and water at all, and greened only by
l)Ouring your vinegar hot upon them, and it will
keep them a long time.

Td fickk Cucumbers,

TAKE the fmalleft cucumbers you can get,
and as free from fpots.as poffible, put them into
a ftrong fait and. water for nine or ten days or
till they are quite yellow^ andftir them twice a
day at leaft, or they will fcqm over, and grow
foft i when they are thoroughly yellow pour the

water

ENGLISH HOUSE-KEEPER, 34^

•MTtter from them, and cover them with plenty
of vine feaves» fct your water over the fire, v/heii
it boils pour* it upon them, and fet them on the
hearth to * keep warm, when the water grows
cool, make it boiling hot again, arid pour it
upon therti, keep doing fo till you fee they are
a fine green, which will be in four or 6ve times 1
be fure you keep them well covered with Vine
leaves, a doth and di(h over the top to keep in
the ^ieam, it helps to green them fooner 1 when
fhey are greened, put them into ahlRr fi;ve to
drain, then make a pickle for them ; to every
two quarts of white wine vinegar, put half an
ounce of ooace, and ten or twelve cloves, one .
ounce of ginger cut in dices, the famt^ of black
pepper, and a handful of fait, boil them all to-
gether five minutes, then pour it hot upon your
pickles, and tie them down with a bladder for
ufe.-^M B. You may pickle them with ale alle-
gar, or diftilled vinegar; if you ufe vinegar, it
muft not be boiled ; you may add thtee or four
cloves of garlick or fhalots, they are very good
for keeping the pickle from caning.

To pickle Cucumbers afecond Way.

GATHER your cucumbers on a dry day, j

and put them into a narrow^topped pitcher, put
to tnem a head of garlick, a few white muftard
feeds, and a few blades of mace, half an ounce
c€ black pepper, the fame of long pepper, and
ginger, and a good handful of fait into your
vinegar j pour it upon your cucumbers boiling
hot, fet them by the fire, and keep them warm

2 4 for

%

344 THE EXPERIENCED

« for three days> and boil your allegat; once ewtry
day, and keep them clofe covered till they are
a good green, and then tie them ifffwa with a
leather, and keep them for ttie«

«

TopicUe Cucumbers inJUces.

GET your cucumbers large before the feeds
are ripe, (lice them a ^^uarter of an inch thicks
then lay them on a hair fieve, ^nd betwixt every
lay put a fffalot or two, throw on a Uttte falt^ let
them ftand four or five hours to draini then put
them in a ftonejar, take as much (boogaleal-
legar as will cover them> boil it five minuteSt
with a blade or two of mace, a few white pep-
per corns, a little ginger diced, and fome horfe-
radiih fcraped, then pour it boiling hot upoq
your cucumbers, let them ftand till they are
cold, do fo for three times more : let it grow
cold betwixt every time, then tie them down
with a bladder for ufe.

T$ fkhle Mangoe^^

TAKE the largeft cucqmbers you can geta
before they are too ripe, or yellow at the ends,
then cut a piece out of the fi^de, and take out
the feeds with an apple fcraper, or a tea--fpoon|
and put them in a very ftrong fait and water
for eight or nine days, or till they >arc very yel-
low, ftir them well two or three times each day,
then put them into a' brafs pan, with a large
quantity of vine leaves both under and over
them, beat a little roach alum very fine, an4

4 pu^

J

ENGLISH HOUSE.KEBPER. 345

put it in the fa!t and water that they came out
oU^poQT it upon yoOr cucumbers^ and fet it upoii
z very flow fire^ for four or five hours, till they
are a pretty green, then take them out and drjiin
them on a hair iieve, when they are cold, put
to them a little horie*radifli, then muflard feed,
^wo or three heads of garlick, a few pepper
corns, dice a few green cucumbers in fmall
pieces, then horfe^radifli, and theTame as before
ihentioned, till you have filled them, then take
the piece you cut out, and few it on with a large
needle and thread, and do all the reft the fame
^ay, have ready your pickle; to every gallon of
allegar put one ounce of mace, the fame of
cloves, two ounces of ginger iliced, the fame
of long pepper, black pepper, Jamaica pepper,
three ounces of muftard feed tied up in a bag,
four ounces of garlick, and a ftick of horfe*
radifh cut in dices, boil them five minutes in
tbe allegar, then pour it upon your pickles, tie
them down and keep them for ufe.

To pickle Codlings.

GET your codlings when they are the fizeof
9 large French walnut, put a good deal of vine
leaves in the bottom of a brafs pan, then put in
your codlings, cover them very well with vine
leaves, and fet them over a very flow fire till you
can peel the flcins off, then take them carefully
up in a hair fieve, and peel them with a pen-
]|(:nife, and put them into the fame pan again
>vith the vine leaves and water as before, cover
them clofe, and fee thenl over a flow &re till they

are

54^ THE EXPERIENCED

are a fine grecn^ then drain them through a hmr
fieve^ and when they we <fbld put them into
diAilled vinegar ^pQur a little meat oil qa the ti>p»
aiKl tie them do>m with a bladden

?(7/>^i/fKiDN:By Beans «

GET your beans when they arc young and
imall, then pnt them intjo a ftrong fait and water
for three days, flir them up two or three times
each day, then put them into a brafs p^n^ with
vine leaves both untler and over thern^ pour oa
the fame water as they came out of, cover them
clofe» and fet them over a very flow fire till they
are.a fine green, then put them into a hair fieve
to drain, and make a pickle for them of white
wine vinegar^ or fine ale allegar, boil it five
or fix minutes, with a little mace, Jamaica
pepper, long pepper, and a race or two of gin-
;er iliced, then pour it hot upon the kidney
leans, and tie them down with a bladder*

To pickle Samphire*

WASH your famphire very well in four fmal!
beer, then put it into alarge brafs pan, difiblve
a little bay fait, and twice the quantity of com-
mon fait in four beer, then fill up ypur pan with
?t, cover it clofe, and fet it over a flow fire till
it is a fine green, then drain it through a fieve^
and put it into jars, boil as much fugar vinegar
or white wine vinegar, with a race or two of
ginger, and a few pepper corns, as will cover
It; then pour it hot upon your famphire^ and
tic it well down,'

r9

ENGi.ISH HOUSE-KEftPJER. 5^7

I

t

7b//c^if*WAi,NUT8 Black.

G ATHEIL your walnuts when the fun is hot

upon them, and before the (hcl> is hard, which
you may know by running a pin into them,
then put them in a ftrong fait and water for
nine days, then ftir them twice a day, and change
the fait and water every three days, t]^n f\x%
them in a hair fieve, and let them ftand in the
air till they turn black ; then put them into «
fftrong (tone Jars, and pour boiling allegar over
them, cover them up, and let them ftand till
they are cold, then boil the allegar three timei
more, and let it ftand till it is cold betwi3(t
every time ; tie them down with paper and %
bladder over them, and let them ifand two
months, then take them out of the ^legar, and
make a pickle for them; to every two quarts of
allegar put half an ounce of mace, the fame of
cloves, one ounce of black pepper, the fame of
Jamaica pepper, ^ingtr^ and long pepper, and
two ounces of common fait, boil it ten minutes,
and pour it hot upon your walnuts, and tie them
* down wit,h a bladder and paper over it.

* ' m \

^fecond Way to pickk Walnuts black.

WHEN you have got your walnuts as before,
put them into a cold ftrong allegar, with a good
deal of fait in it, let them ftand three months,
then pour oif the allegar^ and boil it with a lit-
tle more fait in it, then pour it upon your wal-
nuts, and let them ftand till they»are cold, make
it hot again^ and pour it upon your walnuts^ and

do

348 THE £XPE|tI£NC£D

do fo till they are blacky then put them into ^
hair fieve^ and make a pickle for them the fame
uray as aboye» keep them in ftrong ftone jars^
^d t^ey will l>e f^t for ufe 40 a PQ^th or Bj^
weeks time.

Topickl^ Walnuts 411 oHv^ colour^

m

GATHER your walnuts, and pat them in m
ftrong afe allegar, and tie them down with a
bladder and a paper over itj to keep out theair^^
And let' them ftand twelve months^ then take
them out of that allegar^ and make a pickle for
them of flrong allegar. and to every quart put
half an ounce of Jamaica pepper, the fame of
long pepper, a quarter of an ounce of mace, thQ
fame of cloves, one head of garlick, and a little
faltji boil them all together five or fix minutes,
then pour it upon your walnuts ; when it is cold,
heat it again three times, then tie them down
with a bladderj and paper over it ; they will keep
feverai years, without either turning colour, ot
growing foft,if your allegar begood.— N.B.You
may make exceeding good catchup of the alle*
ga)* that comes from the walnuts, by adding a
pound of anchovies^ one ounce of cloves, the
fame of long and black pepper, one head of
garlick, and half a pound of common (alt to
every gallon of your allegar ; boil it till it is hal/
reduced away, aad fcum it very well, then bot-
tle it for ufe, and it will keep a long time.

ENGLISH HOUSEiKEEFEi. 34$

To pickk Walnuts.

iTAKE the largeft French walnuts, pare
them till you can fee the white appear^ but tak^
great care you do not cut it too deep, it will make
them full of holes, put thenx into fait and water
as you pare them, or they Will turn black, whed
you have pared them all, have ready a faucepan
well tinned, full of boiling water, with a littltt
fait, then put in your walnuts, and let them
boil five minutes very quick, then take them
Out, and fpread them betwixt two clean cloths^,
when they are cold put them into wide mouthed
bottles, and fill them up with diftilled vinegar,
and put a blade or two of mace, and a large tea
fpoonful of eating oil into every bottle ; the
next day cork them well, and keep them in a
dry place.

To pickk Walnuts green.

TARE the large doable, or French walnuts,
before the (hells are hard, wrap them fingly in
vine leaves* put a few vine leaves in the bottom
of your jar, fill it near full with your walnuts,
take care that they do not touch oneanother, put
a good many leaves over them^ then fill your jar
with good dlegar, cover them clofe that the air
cannot get in, let them ftand for three weeks,
then pour the allegar from them, put freOi
leaves in the bottom of another jar, take out
your walnuts, and wrap them feparately inifrefli
leaves as quick as polfibly you can, put thegi
into your jar with a good many leaves over thetn,

then

35d THE EXPERIENCED

then fill it' with white wine vinegar, let them
ftand three weeks, pour off your vinegar, and
wrap them as before with fre(h leaves at the
bottom and top of your jar, take frefli white
wine vinegar, put fait in it till it will bear an
egg, add to it mace, cloves, nutmee, and gar-
licK if you choofe it, boil it about eight minutes,
then pour it on your walnuts, tie them clofe
with paper and a bladder, and fet t^em by for
ufe-— »Be fure to keep them always covered j
when you take any out for ufe, what is left muft
not be put in again, but have ready a fre(h jar
with boiled viricgar and fait to put them in.

iTi? ^/^/f Barb EUR rR8*

GET your barberries before they are tod rip^
pick out the leaves, and dead ila^jcsj then put
them into jars, with a large quantity^of iktoig
fait and water, and tie them down with al)/ad-
der.— iV. JB. When you fee your barberries
fcum over put them into frefh fait and water^
' they need no vinegar, their own (harpn«(s ia fuf-
ficient enough to keep them.

To pickle Parsley green^

TAKE a large quantity of curled parflcy,
make a ftrong fait and water to bear an egg,
put in your parHey, let it (land a week, then
take it out to drain, make a fre(h fait and water
as before, let it ftand another week, then drain
it very well, put it in fpring water, and change
it every day for three days, and fcald it in hard
water, till it bpcomes green, take it out and drain
it quite dry, boil a quart of diililled vinegar a

6 few

HOUiSE-KEEPER. 35!

few minutes^ with two or three blades of inace»
a nutmeg fliced» and a fhalot or two ; when it
M quite cold, pour i{ on your parflejr, with two
fir three ilices of borfe«radi£h» and keep it for

GATHER the nafturtian berries foon after
theblolToms are gone off, put them in cold fait
^nd water, change the water once a day for three
tiays, make your pickle of white wine vinegar,
*macOt -rautrticg diced, pepper corns, f^lt, flia-
lots, and horfe-radifh ; it requires to be made
pretty firong, as your pickle is not to be boiled ;
wfaeB you have drained the^i, ;put them into a
jar» and pour the pickle over them.

^4> pickle Radish Pods.

GATHER your radiih pods when they arc
quite young, and put them in fait and y^ater alL
night, then boil the fait and water they were
laid in, and pour it upon your pois, and cover
your jars clofe to keep in the fteam ; when it
grows cold, make it boiling hot, and pour it on
again J keep doing fo till your pods are quite
green, then put them on a fieve to drain, and
make a pickle for them of white wine vinegar,
with a little mace, ginger, long pepper, and
horfe*radi(h, pour it boiling hot upon yourpods,
when it is alnioft cold, make your vinegar twice
hot as before, and pour it upon them, and tie
them down with a bladder.

55ft THE EXPERIENCED

To pickle Elder Shoots.

GATHER your eldfer fhoots when thty ate
the thicknefs of a pipe-fhank^ put them intb
fait and water all nighty then put them int6
ftone jars in layers^ and betwixt every layer
jftrew a little muftard feed, and fcraped faorfe-
radi(h» a few (halots^ a little white beet root,
and cauliflower pulled in fmall piebes. then poor
f tk)iling alkgar upoii ii, aridfcald it three times^
and it will be like piccalillo, or Indian pickle;
tie a leather over it, and keep it in a dry places

Topiikte £li)£R Buds;

- GET your elder biids wheii they arfe tlie fi2e
of hop buds, and put them intb a ftrong fait
and v^ater for nine days, and ftir them two or
three times a day, then put them into a brafs
pan, cover them with vine leaves, and pour the
water on them that they came out of, and fet
them over a flow fire till they are quite greefi,
then make a pickle for them of allegaf, a little
mace, a few fhalots, and fome ginger fliced,
boil them two or three minutes, and pour it
upon your buds ; tie them down, and keep them
in a dry place for ufe.

To pickle B^JLT Roots.

TAKE red beet roots and boil them till they
are tender, then take the flcins ofl^, and cut them
in flices, and gimp them in the (hape of wheels,
flowers, or what forni you pleafe, and put them
into a jar, then take as much vinegar as you

think

ENOtlBH iJOU$E.REEPER. 353

think will cover thpp, and boil it with a little
mace^ a race of ginger fliced, and a few ilices
of horfe-mdifii, pour it hot upon your roots^
and t\t them down. — ^Thcy are a very pretty
gr^rnifh for made difhes.

7d fickle Caulyflowers.

TAKE th? (lofeft and whiteft caulyiloiirers
your can get^ and pu)l theof in bunches, and
fpread them on an earthen difh^ and lay fait all
over them, let them ftand for three days to
bring out all the wf^tpr^ then put them in earthen
jars, $in$lpovr bpi^iog fait and water upon tbsm,
anc{. let them ft^nd 4II njght» thffi drain them
on a hair iieve, ai^d put tbeim into glafs jars,
and fill up ypur jars with diiltilled vinegar, and
t» them clofe down with leadier.

Afecond Way U pickle Caulyflowers.

PULL your caul)rf[owers in bunches as be«
fore, and give them jufl a icald in fait and
water, fpread them on a cloth, and fprinkle a
iittle fait over thcnsi, and throw another cloth
upon them till they arc drained, then lay them
on fieves, and dry them in the fun -till they are
qutte dry like fcraps of leather, put them into
jars about half full, and pour hot vinegar (with
fpice boiled in it to your tafte) upon them ; tie
them down with a bladder, and a leather quite
clofe,— iVi B. White cabbage is done che lame
way

•^

A a Tq

354 THE EXPERIENCED

To pickle Rid Cabbage.

GET the fined and clofeft red cabbage you
can, and cut it as thin as poffible^ then take
fome cold ale allegar, and put to it two or three
blades of mace, a few white pepper corns, and
make it/pretty (Irong with fait, put your cabbage
into the allegar as you cut it ; tie it clofe down
with a bladder, and a paper over it, and it will
be fit for ufe in a day or two.

T0 pickle Red Cabbage afecond Wey.
CUT the cabbage as before, and throw fome
fait upon it, and let it lie two or three days^ till
it grows a fine purple, then drain it from the
fait, and put it into a pan with beer allegar, and
fpicc to your liking, and give it a fcaldi when
it is cold, put it into your jars, and tie it clofe up.

To pickle Grapes.

GET your grapes when they are pretty large,
but not too ripe, then put a layer into a (tone
jar, then a layer of vine leaves, then grapes and
vine leaves as before, till your jar is full; then
take two quarts of water, half a pound of bay
fait, the f^me of common fait, boil it half an
hpur, fkim it well, and take it off to fettle,
when it is milk warm, pour the clean liquor
upon the grapes, and lay a good deal of vine
leaves upon the top, and cover it clpfe up with
a cloth, and fet it upon the hearth for two days,
then take your grapes out of the jar, a^d lay
them upon a cloth to drain, and cover them
with a flannel till they are quite dry j then lay

them

ENGLISH HOUSE-KEEPER. 355

them in flat bottomed ftone jars^ in layers^ and
put frefli vine leaves betwixt every layer, and a
large handful on the top of the grapes^, then boil
a quart of hard water, and one pound of loaf
fugar, a quarter of an hour, fkim it well, and
put to it three blades of mace, a large nutm^eg
fliced, and two quarts of white wine vinegar,
give them all a boil together, then take it off,
and when it is quite cold, pour it upon your
grapes, and cover them very well with it; put
a bladder upon the top, and tie a leather over it,
and keep them in a dry place for ufe« — N. B. Yoa
may pickle them in cold diftilled vinegar.

^^ fickle young Artichokes.

GET your artichokes as foon as they arft
formed, and boil them in a ftrong ialt and
water for two or three minutes, and lay theni
upon a hair iieve to drain^ when they are cold
put them into narrow topped jars, then take as
much white wine «yinegar as will cover your ar*-
tichokes, boil with it a blade or two of mace,
a few flices of ginger, and a nutmeg cut thin,
pour it on hot and tie them down,

"To pickle Mushrooms*

GATHER the fmalleft mufhrooms you can
get, and put them into fpring water, then rub
them with a piece of new flannel, dipped in fait,
and throw them into cold fpring waiter as you
do them to k6ep their colour, then put them
into a well tinned faiicepan, and throw a hand-
ful of fait over them, cover themclofe, and fet

A a 2 them

^$6 THft EXPEKIENCED

^Mtn over the 'fire four or fire nutiiitesy or til^
yoii fee they are thoroughly hot» and the liquor
k drawn out of thfcm, then by them between
two clean clothe till they are co}d^ then put
them into glafs bottles, and fill them up with
diililled vin^ar, and put a bladfe or two ofmaoe^
and a tea«-fpoonful of bating oil in every bot«
tie, cork them clofe up^ and fet them in a cool

place.'' j^. J8. If ydu have not any diftilled

vinegar, you may ufe white wine vinegar, or
ale allegar will do, but it mufi: be boiled with
t little mace, fait, and a few flices of gin^er^
it mufk be cold before you pour it on your mu(h«
rooms; if your vinegar or allegar be too (harp
it will foften ysmr mushrooms, neither will they
keep fo long, nor be fo white.

^0 picilt M^SHRooif s

TAKE a quart of large muihroom buttons,
wafh them in allegar With a flannel^ take three
anchovies and chop them fmall, a few blades of
mace, a little pepper and gi*ger, a fpoonful of
fait, and three cloves of ihalots, put them int^
k faucepan with as much allegar as will half
cover them, fet them on the fire, and let them
ftew till they (brink pretty much i when cold
put them in fmall hottles With the allegar
poured upon them, cork and tie them up cloie.
JV^. B. This pickle will make a great additioa
in brown fauce.

To fickle Onions,

PEEL the fmalleft onions you can get, and

pbt them into fait and water for nine d^s» and

4 change

ENGLISH HOUSE-KEEPER. 357

flange the watjBr every d^y, then put them into
Jits, and pour freib boiHog ialt and water ove?
them, let them Aand clofe covered until they
are cdd 1 then noake fome more fait a9d wa^r»
and poor it boiling hot upon them> *ahd when
it ia cold» put your onions into a hair iieve to-
drain» then put them into wide mwithed bot-
tles, and fill them up with diftilled vinegar, aod^
put into every bottle a flice or two of ginMrji
one blade of mace, and a large tea-fpoohful of
eating oil; it will keep the onions wnite^theji
cork them well up* — N. B* If you like the laAc
pf a bay leaf^ put one or two into every bottle^
;ind as much bay fait as will lie on a fix-pence*..

TV ^^^^Iniiiak Pickle ^rPjccALiLLQ. .

GET ^ white cabbap;e» one caulyflower^ f
few fmall cucumber Sj, radiil^fpoc^s, kidney-^bean$^
and a little beet root^ or ^ny other thing you
commonly pipkle ; then put them on a haiir
fieve* and thrpMi^l large handful of fa^t over
ihemt and fet them in die fuorfhine, or beforp
the fire, for three days to dry j when all the water
)s ruQ out of them, put them into a large
earthen pot in layers, tind"'bctwixt ev e ry layer»
put a handful of browu n^uit^rd feed, then take
as much ale allegar as you think will cover itj^
and to every four quarts of allegWf put ai> pun^e
of turmericl^, boil them together, and poifr it
hot upon you;* pickle^ and let it ftand. twelve
days upon the hearth, of till the pickles' are all
of a bright vellowj colour, and moi^ of the al-
legar fucked \fp j ik^a take two quarts of ftrong
^ " A a 3 * ale

358 THE EXPERIENCEt)

ale allegar^ one ounce of mace, the fame of
white pepper^ a quarter of an ounce of cloves^
the fame of long pepper and nutmeg; beat'
them all together, and boil them ten minutes in
your allegaf, then pour it upon your pickles with
four ounces of garlick peeled ; t^e it clofe down,
and keep it for ufe, — N B. You may put in
frefh pickles, as the things comes in feaibn, smd
keep them covered with vinegar, &c«

^ ^pickle in Imitatim of Is di ah Bamboe*

TAJCE the young (hoots of elder, about the
beginning or middle of May take the middle
of the flalk, the top is not worth doing, peel
off the out-rind, and lay them in a flrong brine
of' fait and I beer one night, dry them in a
cloth fing]e, in the mean time make a pickle,
i&fhalfgoofcberry vinegar, and half ale allegar ;
to every quart of pickle put one ounce of long
pepper, one ounce of diced ginger, a few corns
of Jamaica pepper, a little mace, boil it, and
pour it hot upon the (hoot4pand flop the jar
clofe up, and fet it by the fire twenty-four
hours, ftirring it very often.

CHAP- XVII.

Oifervatiom off keeping GARDEN-STUFy and

Fruit, '

XH E art of keeping garden-ftuff is to
keep it iji dry places, for damp will not
make them mould, and give again, but

take

ENGLISH HOUSE-KEEPER. 359

take dFthe flavour, fo it will likewife fpoil^ny
' kind of bottled fruit, and fet them on working;
the beft caution'. I can give, is to keep them as
dry as poffible, but not warn>, and when you
boil any dried fluff have plenty of water, and
follow ilridly the diredions of your receipts.

7(7 i^^ Green Peas.

SHELL any quantity of green peas, and
juft give them a boil in as much fpring water
as will cover them, then put them in a fieve to
drain, pound the pods with a little of the water
that the peas were boiled in, and flrain what
juice you can from them^ an4 boil it a quarter
of an hour, with a little fait, and as much of
the water as you think will cover the peas in
the bottles, ^11 your bottles with peas, and
pour in your water, when cold put rendered
fuet over, and tie them down clofe with a blad-
der, and leather over it, and keep your bottles
in a dry place^

m

To keep Green Peas another Way.

GATHER your peas in the afternoon, on a
dry day ; fhell them, and put them into dry
clean bottles, cork them clofe, and tie them
over with a bladder 5 keep them in a cool dry
place as before.

To keep French Bean;s.

LET your beans be gathered quite dry, and
not too old, lay a layer of fait in the bottom of
an earthen jar, then a layer of beans, then fait,

A a 4 then

360 THE EXPERIENCED

then beai2S» till you have filled you jar : let tho
fait be at the top« tie a piece of leather over them,
and hy a flag on the top« and ftt them in a Avf
cellar for u&.

To ketf Prbnch BEAinsa^condWay.

MAKE a ftrong fait and water that will bear
^an tggt and when it boils put in your French
beans for five or fi)c minutes, then lay them on
a fieve, and put to your fait atld water a little
bay fait, and boil it ten minutes, (kirn it well,
and pour it into ah earthen jar td cool and fettle,
put y6ur French beans into narrow topped-jaria
and pour youi? clciii liquof oVfef them ; tie tncm
tlofe down, th^t nb air can get in, and keep them
ih a dry place. — N. ^. Steep them in plenty of
fpring Witer the night before y6il ufe tnemi aUd

boil them in hard watef .

/

Toktep MushRooMs td eat like fr^ ones.

WASH large buttons as you would for ftew**
ing, lay theVn on fieves, with the ftalk up^
wards, throw over them fome fait to fetch out
the water 5 tVhen they ztt drained, put them in
a pot, and fet thdm in a Cool oytn for an hour,
then take them carefully but, and lay them to
cool and dtaiil; boil the liquor that comes out
of them with a blade or two of mace, and boil
it half away ; put your muOirooms into a clean
jar well dried, alid when-^the liquor is cold,
cover your mu(iirooms id the jar With it, and
pour over it rendered f\iet ; tie a bladder over it,
let theminadryclofet, and they will keep very

weft

ENGLISH HOUSE-KEEPER. j6j

well moil of the winter .-^ When you uie tbssn»
take them out of the liquor, pour over them
boiling milky and let them ftand an hour, then
Aew them iii the miUc i quarter of unhour^
thicken them with flour, and ^ large quantity of
butler^ and be careful you do not oii it, then
beat the yolks ^of two eggs with a little cireamt
^nd put it in^ but do not let it boil after the eggs
are in ) lay untoafted flppets round the infide of
the difl), and ferve them up ; they Well eat near
»8g(x)d as frefh gathered mufhrooms; if, they
do not tafte ftrong enough, put in a little of the
liquor : this is a valuable liquor, and it will give
9II made di(hes a flavour like freih mufhrooms.

To keep Mushrooms another Way.

SCRAPE large flaps, peel them, take out
the infide, and boil them in their own liquor
and a little fait, then lay them in tins, and fet
them in a cool ovon, and repeat it till they are
dry i put them in clean jars, tie them clofe down^
gnd they will eat very good.

To dry Artichoke Bottoms.

PLUCK the artichokes from the ilalks (juft
before they con:ie to their full growth) it will
draw out all the Afings from the bottoms, and
boil themfo that you can jufl pull o^T the leaves,
lay them on tins, and fet them in a coed oven,
and repeat it till they are dry, which you may
know by holding them up againft the light, and
if you can fee through them, they are dry

enough ;

362 THE EXPERIENCED

tnough; put them in paper bags, and haog^
them in a dry place.

•

Ta httle Damsons to eat as good as frejb ones.

GET your damfons carefully when they are
juft turned colour, and put them into' wide-
mouthed bottles, cork them up loofelyv ^d let
them ftand a fortnight, then look them over,
and if you fee any of them^mould or fpot, take
them out and cork the reft: clofe down ; (ci the
bottles in fand» and . they will keep till fpring,
and be as good as fre(h ones.
•

Another Way to bottle Damsons.

TAKE your damfons when full grown and
coloured, but not foft, have them gathered in
dry weather, get your wide-mouth bottles clean
waihed, and very dry before your damfons are
got, h^ve them fitted with corks that your dam-
ions may be done as loon as they are gathered,
when they are pricked . put them into yopr
bottles as foon as you can ; when the bottle is
half full put in two table fpoonfyls of Lifbon
fugar, then fill the bottles up with damfons,
have the corks well beat in and cut clofe, then
have a bladder foaked in cold water, and v^ell
wiped, which muft be tied clofe over the corks,
have the boiler or copper that you intend to do
them in ready, and lay a little ftraw very thin,
at the bottom of your copper, to keep them
) from breaking, put a little firaw between each
bottle, you may lay another row of bottles

5 over

ENGLISH HOUSE^KEEPER. 363

over the firftt if your copper is deep enought
but mind they do not rub againft each other,
there muft he a full inch of water . over your
bjottles, and ftraw ftrewed thin over thie top^.
over which you mull get the cover of a hamper,
and have it cut to fit the copper, that your
bottles may not rife to the top of your water,
there nftift be a proper weight over the cover of
the hamper, to keep the bottles' in their places j
when that is done, you mud have as much cold
water put over them as will cover them, have
your fire lighted, and ftand by them till you fee
them have one boil, then, as quick as you can,,
have the fire drawn out, and water thrown ua-
der the copper to cool it, as too much boiling
fpoils the fruit, let them ftand in the water
tnrpe hours in the copper, then have them
taken out ai)d wiped dry, but not (hook, let
yoyr bottles ftand in a cool and very dry place9
they will keep two years ;" they muft not be
(:overed with any clofc cover : this is a very
good w^y to do goofeberries, but leave out th«
fugar.

To httk GOOSBBSRRIES.

PICK green walnut goofeberries, bottle them^
and fill the bottles with fpring water up to the
neck, cork thcfn loofely, and fet them in a cop«
per of hot Water till they are hot quite through,
then take them out, and when they are cold*
cork them clofe, and lit a bladder over> and
• ik\ them in a dry cool place*

364 THE EXPERIENCED

PUT one ounce of roach al^ni| beat fine^
into a large pan of boiling hard water« pick
your goofeberrieSi and put a few in the botton^
of a. hair ficve^ and hold them in the boiling
water till they turn* white; then take out the
ileve^ and fpread the goofeberries betwixt two
clean cloths, put nw>re goofeberries in your (ievc^
and repeat it till you have done all your berries^
put the water into a glazed pot till next day.
then put your goofeberries ipto wide-mouthed
bottles^ and pick out all the cracked and brokei^
ones, pour your water clear out of the pot^ and
iill up your bottles with it ; then put in the
corks loofelyy and let them iland for a fortnight^
and if they rife to the corks^ draw them out^
and let them iland for two or three days un-
corked^ then cork them clofe, and they wil^
keep two years.

Ti^^^i'/Ar Cranberries.

GET your cranberries when they are quite
dry, put them into dry clear bottles, cork them
up clofe, and fet them in a dry cool place«

7t? Soetk Greek Currants.

GATHER your currants wbeo tba fun Is
.hot upon theip, ftrip them from the ftnlks, an4
put them into ^fs bottles, and cork thtm clof^^
fet them over head in dry fajid^ and iboy VJIl
keep till fpring.

2#

ENGW5H HOUSE^KEtPER. 365

. . To keep Grapes*

CUT *yt«f bonchcs of grapes, with a joint
of tht vine to them, hangthtm up in a dry
room, that the bunches do not touch ottc ano-*
tlicr, and the air pafs freely betwixt them, or
they will grow mouldy and rot; they will keep
till the latter end of January, or longer.

N. B. The Frontiniac grape is the beft.

*

CHAP. XVIIf.
Ok/krvati9ns CH DlsTif.LiM««

IF your flill be a limbeck^ when you &t It oa
fill the top with cold water, and make a lit-
tle pafte of. 4oar and water, and dofe the bot-i*
torn of your ftill well with it, and take great
care that your fire is not too hot to make it boil
over, for that will weaken the ftrength of your
water ; you muft change the water on the top of
your £bill often, and never let it be fcaldini'hot^
and your ftUI will drop gradually off; ii yoa
ufe a hot Hill, when you put on the top, dip a
cloth in white lead and oil, and lay it well over
the edges .of yonr ftill, and a coirfe wet doth
over the top : it requires a ]itt}e fire under it,
but you muft take care that you keep it very
clear ; when your cloth is dry, dip it in cold
water and lay it on again, and if youcftill be
very ho^ wet aiiorher cloth, and iay^^round
the very top» and keep it of a moderate beat.

366 THE EXPERIENCED

{0 that your water is cold when it comes off the
ftill.— If you ufc a worm-ftill, keep your water
in the tub full to the top» and change the water
often, to prevent it from growing hot J obferve
to let all iimple waters (land two or three days
before you work it, to take off the fiery tafte of
theililh

To Jifiiil Cavdle Water.

, -TAKE wormwood, hore^hound, feather^;
tew, and lavendar-cotton, of each three hand-
fuls, rue, pepper-mint, and Seville orange peel,
of each a handful, fteep them in red wine, or
the bottoms of ftrong beer, all night ; then diftill
them in a hot ftill pretty quick, and it will be
ft fine caudle to take as bitters.
* • ■ »

To diftill Milk Water*

TAKE two handfuls of fpear or pepper-
mint, the fame of balm, one handful of cardbs,
the fame of wormwood, and one of angelico, cut
them into lengths a quarter long» andfteep them
in three quarts of fkimmed milk twelve hours,
then diftill it in a cold ftill, with a flow fire
under it| keep a cloth always wet over the top
of your flill, to keep the liquor from foiling
over, the next day bottle it, cork it well, and
keep it for ufe.

To maieH^PUii ATiCK Water for fie Gravel.

GATHER your thorn flowers in May, when
they arc in full bloom, and pick them from the

ftemi

«B

ENGLISH HOUSE. KEEPER. 367
ftems and leaves, and to every half peck of
flowers, take three quarts of Liibon wine, and
put into it a quarter of a pound of nutmegs
iliced, and let them fteep in it all night, theo
put it into your ftill with the peeps, and keep
a moderate even fire under it, for if you let it
boil over, it will lofe its ftrength.

7odiJiiIl Pepper-Mint Water.

GET your pepper^mint when it is full grown,
and before it feeds, cut it in ihort lengths, fill
your ftill with it, and put it half full of water,
then make a good fire under it, and when it is
nigh boiling, and the ftill begins to drop, if
your fire be too hot, draw a little out froai
under it, as you fee it requires, to keep it from
boiling over, or your water will be muddy, the
flower your ftill drops, the water will be the
clearer and ftronger, but do not fpend it too
far, the next day bottle it, and let it ftjind three
or four days, to take the fire off the ftill, thea
cork it well, and it will keep a long time*

1^0 diJiiU Eldbr«>Flow£R Water*

GET your elder-flowers when they are in
full bloom, (hake the bloffoms off, and to every
peck of flowers put one quart of water, and
let them fteep in it all night; then put them in
a cold ftill, and take care that your water comes
cold off the ftill, and it will be very, clear, and
draw it no longer than your liquor is good, then
put it into bottles, and cork it in two or three
days, and it will keep a year.

2$8 tHE EXPERIENCED

31? difiill Rosfi Water.

GATHER your red rofes when they aft;
dry and full blown, pick off the leaves^ and to
every peck put one quart of water, then put
them into a cold ftill, and make a How fire un-
der it, the flower you diftill it the better it h,
then bottle it^ and cork it in two or three days
time, and keep it for ufc.— ^. B. You may
diftill bean^^ower the iame way.

TCo difiill Pbnmy-Royal Watek.

GET your penny-royal when it is full grown,
and before it is in bloilbm, then fill your cold
ftill with it, and put it half full of water, make
a moderate fire under it, and diftill it oflf cold,
then put it into bottles, and cork it in two or
three days time, and keep it for ufe.

To dijlill Lavendar Water.

TO c^rerj twelve pounds .of ]ajxcttfer«-aiepa,
put one quart of water, put them into a cold
ftill, and Make a flow fire under it, and diftill it
oS very flow, and put it into a pot till you have
diftillcd all your water, then clean yow ftill well
out, and put your lavendar water into it, and
diftill it oft* as flow as before, then put it into
l>ottIes, and cork it well.

To di/iiJl Spirits cf Wf ne.

TA4C£ tftie bottoms of ftroag beer, and any

kind o^ wines, put them into a hot ftill about

^ three

Et^GLISH HOUSE-KEEPER. 369

three parts full, then make a very flow fire un-
der, and if you do not take great care to«keep
it moderate, it will boil over, for the body is fo
ftrong, that it will rife to the top of the ftill *
the flower you difliU it the l^rooger your fpirit
will be, put it into an earthen pot till you have
done diftilling, then clean your ftill well out,
and put the fpirit into it, and difl:ill it flow as
before, and make it as ftrong as to burn in your
lamp, th«» battle it, and corik it well, .an4 kcep
it for u&i

B b

A cor*

( 370 )

A CorreB LIST of every Thing in Seafo»
in every Month of the TEAR,

i^mtm

JANUARY.

CARP
Tench
Perch
Lampreys
Eels

Craw-iiih
Cod

Beef
Mutton

FISH.

Soles

Flounders

Plaice

Turbot

Thornback

Skate

Sturgeon

MEAT.
Veal
Houfe-Lamb

Smelts

Whitings

Lobflers

Crabs

Prawns

Oyftcrs

Pork

FOUL r RT, &c.

Pheafant 1 Woodcocks Pullets

Partridge J *""* Snipes Fowls

Hares Turkeys Chickens

Rabbits Capons Tame Pigeona

ROOTS, &c.

Cabbage
Savoys
Coleworts
Sprouts
Brocoli purple

and white
Spinagc

Cartoons

Beets

Parfley

Sorrel

Chervil

Celery

Endive

Lettuces

Creffes

Muftard

Rape

Radifh

Turnips

Tarragon

Mint

ENOLISH HOUSE-KEEPER. 37,

Mint

Sage Saliifie

Cucumbers in

Parfnips 7(? bebad^tbougb

hot-houfes

Carrots not infeafon^

Thyme

Turnips Jerufaleoi Arti-

Savory

Potatoes chokes

Pot-Marjoram

Scorzonera Afparagus

Hyfop

Skirrets Mufliropms

FRUIT.

Apples

Almonds Medlars

Pears

Services Grapes

Nuts

r

FEBRUARY.

«

FISH.

Cod

Skate Tench

Soles

Whitings Perch

Sturgeons

Smelts Carp

Plaice

Lobfters Eels

Flounders

Crabs Lampreys

Turbot

Oyftcrs Craw-fiOi

Thornback

Prawns

MEAT.

Beef

Veal • Pork

Mutton

Houfe-Lamb

P OU L TRr. &c.

Turkeys

Chickens Woodcocks

Capons

Pigeons Snipes

Pullets

Pheafants Hares

Fowls

Partridges Tame Rabbits

*

Bb2 ROOTS,

J

372

THE EXPERIENCED

ROOTS,

&c.

4 \

Cabbage Muftard

Afparagus
KidneyrBcant

Savoys Rape

Colcwbrts • Radifhcs

Carrots^ -

Sprouts Turnips

Turnips

Brocoli, purple Tarragons

Parfnips

and white Mint

Potatoes

Cardoons Burnet

Oniona .

Beets Tanfey,

Leeks 1

Parfley , Thyme

Shalots

Chervil Savory

Garlick

Endive Marjoram

Rocombole

Chardbcets "^'^

Salfifi«
Skirret

Scorzonera

Lettuces ForcedEa^fhesJerufalem Ar-

Crefles Cucumbers

tichokea

FRUIT.

Pears . Apples

Grapes

H A I?, c

H-

M E jiT,

•

Beef V«al

Pork

Mutton . Houfe-Lamb

P U LT: RT, &c.

Turkeys Fowls

Pigeons

Pullets Chickens

Tame Rabbits

Capoos Duckling

F I S B,

«

Carp Eels

Soles

Tench Mullets

Whiting

^

Turbot

.^^'

ENGLISH HOUSE.KEEPER.

Turbot

Thornback

Skate

l^kice

Flounders

Lobfters

Crabs

Craw-fifli

Prawns

n%

ROOTS, &c.

Carrofs
Turnips
Parfnips
Jcrufalem Ar-
tichokes
Onions
Garlick
Shalots
Colewort^
Borecole
Cabbages
§avoys
Spinage

Pears

Beef

Carp
Chub .
Tench
Trout

Craw-iifti

Brocoli

Cardoons

Beets

Parfley

Fennel

Celery

Endive

Tanfey

Mu(hroon)S

Lettuces

Chives

CrelTes

Muftard

Rape

Radifhes

Turnips

Tarragon

Mint

Burnet

Thyme

Winter- Savory

Pot-Marjoram

Hyfop

Fennel

Cucumbers

Kidney-Beans

FRUIT.
Apples ^ Forced Strawberries

APRIL.

M E jlT
Mutton Veal

Lamb

FISH.

Salmon

Turbot

Soles

Skate

Mullets

B b 3

Smelts

Herrings

Crabs

Lobilers

Prawns

POULTRr,

?>4

Pullets

Fowls

Chickens

ColewQft^

Sprouts

Brocolj

Spinage

Fennel

Parflcy

THE E3CPERIENCEP

Puckling? Rabbits
Pigeons Leveret$

Young pnions Lettuce^

* • • I .

Apples
Pears

Carp

Tench

Eels

Trout

Chub

ieef

Pullet;

Fowls

Chicken^

Celery

Endive

$orrel

Burnet

Tarragon

Radi(hes

All forts of finall

3allad
Thyn^c
All forts of Ppt^

herbs

F R U IT.

Forced Cher- Apricots fof
rics and Tarts

May.

Lot>fters
Craw.fiO^
Crabs
Prawns

F ip H.

Salmon

Soles

Turbot

Herrings

Smelts

MEAT.
Mutton Veal Lam^j

P OU LT RTiicc.

Grecij Gcefe Rabbitsi
Ducklings Leverets
Turkey Poults

ROO TS,

ENGLISH HOUSIE-KEEPER. 375
R O O T S, Sec.

£arly Potatoes Balm
Carrots Mint

Xurnips Purflanc

Radiihes Fennel

£ar]y Cabbages Lettuces

Savory

All other fvreet

Herbs
Peas
Beans

Cauliflowers

Artichokes

Spinage

Parfley

Sorrel

Pears
Apples
Strawberries
Cherries

CreiTes
Muftard

Kidney Beans
.Afparagus

All forts of fmall Tragopogon
Sallad Herbs Cucumbers^ Sec.

Thyme

FRUIT.

And Melons

With Green

Apricots

<Goofeberrie8

And Currants

for Tarts

Beef

Mutton

Fowls
Pullets
Chickens
Green Gcieie

Trout

Carp

Tench

Pike

Ecla

BuckVenifon

J U N E.

M E ^ T.
Veal
Lamb »

OULTRT, Sec.

Ducklings Wheat-Ears
Turkey Poults Leverets

Plovers

FISH.

Salmon
Soles
Turbot
Mullets
Mackarel
B b 4

Rabbits

Herrings

Smelts

Lobfters

Craw-fiih

Prawns

ROOTS,

Carrots

Turnip?

Potatoes

Parfnips

Radi(he$

Onions

Bean$

Peas

Cherries
Strawberries
Goofe berries
Currants
Mafculibfc

THE EXPERIENCED

ROOTS,

Afparagus

Kidney-Beans

Artichokes

Cucumbers

Lettuce

Spinage

Parfley

JPurflane

F R V IT.
Apricots
Applfcs
Pears

Sec.
Rftpe
Crefles

All other {mtl\

Salladjng
Thyme
All forts dfPdN

Herbs

Ncdarincs

Grapes

Melons

Some Peaches . Pine Apples

Beef

Mutton

Pullets
Fowls
Chickens
Pigeons
Green Geefe

Cod

Haddocks

Mullets

Mackarel

JULY.

M E ji T.
Veal Buck Venifon

Lamb

O U L TR r, &c.

Ducklings Pheafants

Turkey Poults Wheat- Ear^
Ducks Plovers

Young iPar- Leverets

tridges

. FISH.

Herrings
Soles
l^laicc
^loupjiers

Rabbits

Skate ^

Thorn bacit
Salmon
Carp

Tench

I

J

ENGL]

ISH HOUSE-KEEPER. 377

Tench

Eels Prawns

Pike

Lobfters Craw-fifh

fi T S, &c.

Carrots

Cabbages All forts of fmall

Turnips
Potatoes

Sprouts Sallad Herbs
Artichokes Mint

RadiQies
Onions

Celery Balm
Endive Thyme

Garlick

Finocha All other Pot-

Rocombole

Chervil Herbs

3corzoncra

Sorrel Peas

Salfifie

Purflane Beans

Mufhroonis
Cauliflowers

Lettuce Kidney Beans
Creiles

FRUIT.

Pears

Nedarines Strawberries

Apples

Cherries

{^caches

Plums Rafpberries
Apricots Melons
Goofeberries Pine Apples

AUGUST-

•

MEAT.

Beef

Veal Buck Venifon

button

Lamb

P U LTRr, &c.

Pullets

Ducklines Pheafants

Fowls

Leverets Wild Ducks

Chickens

Rabbits Wheat-Ears

Green Geefe

Pigeons Plovers

Turkey Poults

c FISH.

17?

THE EXPERIENCED

Cod

Haddock

Flounders

Plaice

Skate

Thornback

Oxcrots

Turnips

Potatoes

Radi(hes

Onions

Garlick

Shalots

Scorzonera

^alfific

Peas

Peaches

Nedtarines

Plums

Cherries

Apples

FISH.

Mullets

Mackarel

Herrings

Pike

Carp

Eels

Lobflers

Craw-fi(h

Prawns

Oyfters

ROOTS, &c.

Beans

Kidney- Beans

Mu(h rooms

Artichokes

Cabbages

Cauliflowers

Sprouts

Beets

Celery

Endive

F R UIT.

Pears

Grapes
Figs
Filberts
Mulberries

Pinocha
Parflcy
Lettuce

All forts of fmall
Sallads

Thyme
Savory

Marjoram
All fortsof fweet
Herbs

Strawberries
Goofeberrie^
Currants
Melons
Pine Apples

■■Pi

Beef
Veal

Geefe
Turkies

SEPTEMBER.

Mutton Pork

Lamb Buck Veniibn

POULTRr, &c.

Pullets Chickens

Fowls Ducks

Teals

ENGLISH HOUSE-KEEPER: 379

Teals

Pigeons

J^arks

Cod

Haddock

Flounders

Plaice

Thornbacks

Carrots
Turnips

Potatoes
Shalots

Onions <
Leeks

Garlick
Scorzonera
Salfifie
Peas
Beans .

Peaches

Plums

Apples

pears

prapes

"VV^alnuts

Beef

Hares

Rabbits

FISH.

Skate

Soles

Smelts

Salmon

Carp

MOOTS, &c.
Kidney-Beans Finecha

Pheafants
Partridges

Tench
Pike

Lobfters
Oyfters

Mufhroon)S

Artichokes

Cabbages

Sprouts

Cauliflowers

Cardqon^

Endive

Celery

Parflejr

FRUIT.
Filberts '
Hazel Nuts
Medlars
Quinces
La^arales

Lettuce^ and all

forts of fmaU

Sallads
Chervil
Sorrel
Beets
Thyme^ and all

fofts of foup

herbs.

Currants
Morello

ries
Melons
Pine Apples

Cher*.

OCTOBER-

M E ji T.
Lamb Pork

Veal Doe Venifon

rOULTRT,

3S0

THE EXPERIENCED

p ou LT kr» &c.

Geefe

Rabbits

Larks

Turkics

WUd Ducks.

Dotterels

Pigeons

Teals

Hares

Pullets

Widgeons

Phea/ants

Fowls

Woodcocks

partridges

Chickens

.Snipes

Dorees

Gudgeons

Salmon Troot

Holobert

Pike

Lobfters

• Bearbct

Carp

Cockles

Smelts

Tench

Mufcles

Brills

Perch

Oyftcrs

ROOTS,

tec.

Cabbages

ScorzoA^ra

Chardbetfts

Sprouts

Leeks

Corn Sallad

Cauliflowers

Shalots

Lettuce

Artichokes

Garlic k

All forts of

Carrots

Rocombole

young Sallftd

Parfnips

Celery

Thyme

Turnips

Endive

Savory

Potatoes

Cardoons

All forts of Pot

Skirrets

Chervil

htrbs

Salfiiie

Finocha

•

F RV IT

■

Peaches

Quinces

Filberts

Grapes

Black and white Ha«cl Nuts

Figs

Bullace

Pears

Medlars

Walnuts

Apples

Services

A ^L

N O V E M-

ENGLISH HOUSE-KEEPEk. 381

NOVEMBER.
MEAT,

Beef

Veal

Doc Venifon

Mutton

HouieLamb

♦

P U L T R r.

Geefe

Wild Ducks

Dotterels

Turkics

Teals

Hares

Fowl

Widgeons

Rabbits

Chickens

Woodco(:lu

Partridges

Pullets

Snipes

Pheafaqts

Pigeons

Larks
FISH.

1

Gurnets '

Salmon Trout

' Gudgeons

Dorees

Smelts

Lobfters

Holoberts

Carp

. Qyfters,

Bcarbet

Pike

Cockles

Salmon

Tench . :

Mufcles

•

ROOTS, i

fee.

Carrots

Jerufalf jn Arti

-Cre/Tes

Turnips

chokef

Endive

Parfntps

Cabbages

Chervil

Potatoes

Catiliflow«rs

Lettuces

Skirret

Savoys

Crefles 1

Salfifie

Sprouts

All forts of

Scorzonera

Coleworts

fmall Sallad

9nions

Spinage

Herbs

Leeks

Chardbeets^

Thyme, and :

Shalot .

Cardoous

all other Pot-

Rocombole

Parflcy

' Herbs
FRUIT.

3»2

Pears

Apples

Bullace

THE EXPERIENCED

FRUIT.

Cheftnuts Medlars

Mazel-Nut» Services
Walnuts Grapes

Beef

Mutton

Turbot

Gurnets

Sturgeon

Dorees

Holoberts

Bearbet

Geefe

Turkies

Pullets

Pigeons

Capons

Fowls

DECEMBER.

r.

M E A

Veal
lloufe Lamb

P t S B.
Smelts
Cod

Codlings
Soles
Carp

Pork

Doc Veniibif

Gudgeons

Eels

Cockles

Mufcles

Oyfters

POULTRT, tec.

Chickens

Hares

Rabbits

Woodcocks

Snipes

Larks

Wild DacJcs

Teals

Widgeons

Dotterels

Partridges

Pheafants

R O T S, Sec.

Cabbages
Savoys
Brocoliy purple

and white
Carrots
Parfnips
Turnips

Potatoes

Skirrets

Scorzonera

Salfifie

Leeks

Onions

Shalots

Garlick

Rocombole

Celery

Endive

Beets

Spinage

Parflcy

Lettuces

ENGLISH HOUSE-KEEPER. 38^

Lettuces Cardoons Thyme

Crcffcs Forced Afpara- All forts of Pot-

All forts of fmall gus herbs

Sallad

FRUIT.

Apples Services Hazel-nuts

Pears Chcftnuts Grapes

Medlars Walnuts

DireSiionsfor a Grand I'able,

JANUARY being a month when entertain-
ments are moft ufed, and moft wanted^
from that motive I have drawn my dinner at
that feafon of the year> and hope it will be of
fervice to my worthy friends ; not that I have
the leaft pretenfion to confine any Lady to fuch
a particular number of diihes^ but to choofe out
of them what number they pleafe ; being all in'
feafon^ and moft of them to be got without
much difficulty ; as I from long experience can
tell what a troublefome taik it is to make a bill
of fare to be in propriety, and not to have two
things of the fame kind \ and being defirous of
rendering it eafy for the future, have made it
my ftttdy to iet out the dinner in as elegant a
manner as lies in my power, and in the modern
lafle; but finding I could notexprefs myfeifto
bcunderftood by young houfe«keepers>in placing
the difhes upon the table, obliged me to have
two copper-plates ; as I am very unwilling to
leave even the weakefl capacity in the dark,
being my greatefl ftudy to render my whole

work

|$4 tHE EXPERIENCED

work both plain and eafy. As to French cooks
and old experienced hour6<»keeper$^ they have nd
cccafion for my afliftance^ it is not from them
I look for any applaufe. I have not engraved a
copper^plate for a third courfe, or a told colla-
tion, for that generally confifts of things extra^
vagant ; but I have endeavoured to fet out t
deilert of fweetmeatSi which the induftrious
houfe-keepcr may lay up in fumnSer at a fmall
expence, and when added to what little frait is
then in feafpn, will make a pretty appearance
after the cloth is drawn^ and be entertaining to
the company* Before you draw your clothe have
^\l your fsye^tme^ts and fruit difhed up in china
difhes or fruit ba£ket$ ; and as many diihes as
you have in oda courfe, fo many hafkets or
plates your deiTert muft have ; and as my bill of
fare is twenty^five in each courfe, fo muft your
deilbrt be of the fame number* and fet out in
the fame man ner» and as ice is very often plen«
tiful at that time* it will be eafy to make five
different ices for the middle, either to he forvcd
upon a frame or without, with four plates of
dried fruit round them; apricots^ green gages,
grapes, and pears — the four outward corners,
piftacho nuts, prunelloes, oranges, and olives—
the four fquares, nonpareils, pears, walnuts,
und filberts — the two in the centre, betwixt the
top and bottom, chefnuts and Portugal plums--^
for fix long diHies, pineapples, French plums,
and the four brandy fruits, which are peaches^
nciSariQes, apricots^ and cherries.

I N D E X.

INDEX

MP

A.

Pagir

ACID for Punch
Ale to myll
Almonds to burn
Almond Iceing for Bride 1
Cakes . J

Amulet to make

of Afparagus
Angelica to candy
Apple- Sauce
Apple floating Ifland
Apple Tai^s
Apricots to dry
Apricot Marmalade
Pafte

to preferve
Afparagus to boil
Artichokes to boil
Artichoke Bottoms, to 1
drefs with eggs. 1
Bottoms, to boil I
white 5

Bottoms to dry
Artichokes to pickle

B.

334

3"
242

165

291
291
24.6

59
258

HS

244

225
238
231

78.
77

290

289

361
3SS

Bacon, a GwxmMH to roaft t x 2
tOvfatf / 307

Bances French 164

Barbadoes Jumballs 274

Beans French to areis 78

Page

Beans Frcnch^o keep . 359

a fecond way • 3&x>

Windfor to drefs 78

Beef a la-mode lib

Brilket a-la-royal 117

to trollar flat Ribs 87

toforcelnfideSurloin 1 13

Infide of Surlointo ? it,

drefs J ^

Bouille 113

Fricando uS

To hafli 72

Heart larded 118

Heart Mock Hare 1 18

, Olives to make 117

Porcupine flatRibbs 116

Porcupinetoeatcold 299

Round to force
Rumptoftew

a fecond way
Steaks to broil
Steaks a good way 1
to fry 1

Steaks to drefs' a

}

304

105

105
70

71
71

common way
Tohanga Surloin I
to roaft X

Tea

to pickle

Bifcuits common to make 276

Drops 276

Lemon to make 276

^ Spaniib to make 275

C c Bifcuits

30s

312
308

I N D E X.

BFfcuits Sponge to make 275

Blancmange 195

a fecond way 196

a third way 196

Brandy Cherry 336

Orange 337

Rafpberry 336

Brawn Mocic 302

Bread French 278

to make white 279

Brocoli to boil § 77

and Eggs 289

Browning for made Dilbes 81

Bullace Cheefc 236

Butter to clarify 37

Fairy 258

Cabbage to boil

76

Cakes Apricot to make 242

Bath 271

Bride 264

without Butter 273

Cream 272

Currant clear . 239

Currant 272

Lemon 268
Lemon arecondway26o

Orange 260

Good Plum 266

Little Flum 268 '

White Plum. 267

Fruffian 267

Queen 271

Ratafia 26g^
Ratafia a 2d v^ay 269

Rice 269

Common Seed 272

Rich Seed 267

Shrewfbury * 270
• Shrcwfburyad way270

Cakes Violet
Calf's-Head roaOtd^
Calf 's-Head Hafli

todreis

to collar

to grill

Mock -Turtle
A fecond way
Surprife

240
281

85
86

88

8a
87

Calf's Feet to fricafite 281

Candy Angelica - 24^

Ginger 243

Lemon.Oransc-) ^ ^

Caps black t6 make 206

green to make ao6

Carp to "ftew brown 29

to flew white 26

to drefs 26

Sauces 27

Catchup to keep fevenyelatS3^

Mum 339

Mufiiroom 339

Walnut 338

Walnut a 2d way 338

Cauliflowers to boiJ y6

Celery to fry 286

to ngoo 286

to flew 285

'Cbardoons to fry 286

to flew 286

Cheelb-Cakes, Almond 252

•Bread 259

Citron 259

Common 260

Cheefe-Qake Curd 260

Rice 259

Bullace to make 236

Kgg 261

Cheefe Ramaquin 292

Sloe 234

J N D E X.

Page

Checfetoftew 285

to (lew with light "1 28 <

Cherry Brandy 336

to dry 040

to dry a fecond way 241

Chicken-broth to make 312

Chickens to boil ^ 64

to force 126

to fricaflee 12 j

to roaft 65

in (avoury jelly 282

Water to make 313

Chickens artificial 1 26

and Pullets to ftew i !▲

Chocolate to make 3 16

Chops to fait 306

Cockles to ftew 38

Cod's Head and Should- 1

ers to drefs j

a fecond way 22

Cod fait to dre(s 22

Codlings to drefs likel

Salt-fifh /

Codfounds to drefs 23

like little Turkies 23

Collar Beef 303

Flat Ribs of Beef 303

Calf's Head 300

Eels 46

Mackarel 43

a Breaft of Mutton 301

a Pig 301

Swine's Face 302

BreaftofVealtol

eat hot J ^

Breaft of Veal to\^^

eat cold J 3^

CoUdps Scotch brown 96

French Wzy 97

Cowflip Mead 332

Cracknells 274

Cranberries to bottle 364

22

Crawfilh in favory Jelly

in Jelly
Cream Cbeete
burnt
Chocolate
Clotted
Hanlhorn
Ice

King WiHiam's
Lemon

Lembrt if^ith Peel
Orange
Piftachio
Pompadore
Rafpherry
Ribband
Snow and
Spanifli
Stecplcwith Wine 1

Sours J ^

Tea 253

Crumpets Orange to make 260

a fecond way 260

Tea 279

Cucumbers to ftew 29 1

with Effgs to drefs 142

Currant dear Cake 239

Drops 245

Green to bottle 364

to drv in Bunches 244

Black Rob 237

Cuftard Almond 256

Beeft 257

Common 257

Lemon 256

Orange 256

Page

284
284

248
250
250
249

25 c
252
252
248

251

250

249

Damfons to bottle

to dry
Defert Ifland to make
of fpun Sugar

CC2

362
243
199

19a
Direc«

INDEX.

Page
Dire£lions forfetting out 7 ©

a grand Table , J 3»3

Diftill Bcaa FlowerWater 367

To diftill Caudle Water 366

DrftiJlElderf lower Water 367

Hephnatick Water 366

Lavender Water 368

Milk Water 366

Peppermint Walcr 367

Pennyroyal Water 368

Rofc Water 368"

Spirits of Win© 368

Ducks a-la braife 128

a- la mode 129

to boil with Onion 7

faucc i ^^.

wild ha(h 75

wild to roaft 66

tame to roaft 59-

to ftew 127

to ftcw with green 7 ^
Feas ^ 5 "8
Drops Peppermint 245

Lemon 245

Rafpberry 245

Currant 245

Dumplings Apple to make 174
BarmofYeft . 184
Damfon 183

Rafpberry 183

iiparrow 184

E.

£els to boil
to broil
to collar
to pitchcock
to roaft

Eggs todrefs w<th Arti-
choke Bottoms
and Brocoli
Chcefe to make

}

37

37
46

37

289

289
261

I

}3»

Eggs to fricaflee 290

Sauce to make 04

AndSpinagetodrels 289
to poach withToafts 289

Elder Rob 236

Filh Pond te make 194

to caveach 50

' to prcferve 50

to ftew .a good way 32

Flounders to boil, and all ~

. Kinds of Flat Fi(h

to ftew ji

Flummery to make 19^

Colouring for . 194

Cribbagc Cards 205
Green 19^

EgRS and Bacon in 203
Melon in 19^

Oatmeal 204

Solomon's Tcm- 1
• pie in i ^^4-

Yellow 196

Forcemeat for Breaft of 1 j*^

• Veal Porcupine I ^

' for Hare Florentine 1 36

Fowls a-la-braife 123

to boil 63

to drefs col<l 75

to force 124

to ha(h 74

large to roaft ^ 64

Fritters Apple to malce x6i
common ditto 16 r

* clary ditto x6r

Plumb with Rice } -j^^
ditto S ^^

Rafpberrv ditto 162

Tanfey ditto 162

Water 1*3

Fruit in Jellf* 197

Giblet5

I N D ^ X.

G.

Page

'Giblets to ftcw 57

Ginger to candy 243

Good Green to make 197

•Gofers to make 165

Goofe to boil 57

to marinate 126

Stubble to roaft 51

Green to roaft 58

Goofeberries to bottle 363

to bottle a fecond 1 ,

way J 3 4

Goofeberry pafte 239

Grapes to keep 365

Gravy to draw i

to make 5

<5reen Gages to dry 241

Gruel Barley to make 3-15

Groat 314

Sago 315

Water ^16

H.

iladdocks to broil 35

a fecond way 35

<Ham to boil 69

to roaft 112

to bit 306

to fmoke 307

•Hure Florendine 1 36

to ha(h 76

to jug *3S

to roaft 69

to ftew 135

Hodge Podge 1 37

flarrico by way <» ^oup 140
of Mutton or Lamb 140

Meek of Mutton 141

^vi»g» to bake 34

Herrings to boil
to fry

I.

Jam Apricots to make
*Bla4;k Currant
Green Goofeberry
Red Rafpberry
Strawberry.

Iceing for Tarts
a fecond way
Almond for Bride t
Cake i

Sugar for Brid» Cake

Jelly Cal fs Foot to make
Savory for cold meat
Colouring for
Craw-fifli in Savory
Birds in Savory
- ^Chickens in Savory
Black Currant to

Page

33

33

}

make

'Red Currant
White Currant
Fifli Pond in
Gilded Fi(h in

j^ruit in

Har'tfhorn to make
a fecond way
HenandChickens in
-Hen's Neft
Floating Ifland in
Ditto a fecond way
Rockey Ifland in
Moon and Scars in
Pigeons in Savory
Smelts in Savory
Tranfparent Pud-
ding
Moonihine
Orange

}

212
214
218
212
213

H4
144

265

265

192

ii4

284

283.

28a

221

211
214
194
198
197
ilO
192
198

200
201
201
203
283

2H4

199'.

^02
210

cj

Lamb

Lamb Bits to drefs

Head and Purte-
nancetodrefs

}

I* D

Page
282

E Xi

Leg boiled, and 1
£oin fryed J
a Q^iarter of, forced
Stones fricafleed '
Lampreys to pot

afecond way
to roaft
to ftew
Larks to 1 oaft
Lemonade 4o make

a fecond way
Lemon Drops
Pickle

Peel to candy ■
Loaf Drunken to make
Oyfters
Princes
Royal
Lobftcrs to boil
to roaft
to ftew
Lobltcr Fatties togarnifh

tifli

to pot
Sauce
Pie

108

109
no

48
48

31

333
333

*4S
80

346

40
262
262

40
40

41

41

49
28

156

M

} 28s

Macaroni, with Parme-

fan Checfe to drefs

Mac car cons

Mackareltoboil

"Walt L quors to refine 330

MarmaladcApricot tomake225

Orange 2^2;^

<^iacc 2-24

27s
3^

Pago

224

331

33*
loi

Marmalade Tnmfparent

Mead Cowflip to make

Sack

Walnut

Midcalf IQ drefs

Mince Pie without Meat 152

Mock Brawn to make 302

Turtle 8^

Turtle a fecotid way 83

Moonfhine to make' 202

Moor Game to pot 521 298

Mufcles to ftew 38

Mufhroom Loaves 287

to keep to eat 7 ^ •

like freffi J 3^0

D i tto a fecond way 36 1

Powder to m^doe 3

to ragoo ,

to ftew

another way

to pickle brown

to frica^

Mulled Ale

Witie

Ditto a fecond way 312
Mutton a Bafque to make 107

287
287

356
HI

3"
3««

aBreaiitocol/ar
a Breaft to grill
Broth to make
to baOi
to harrico
Hodge Podge
itebobM to make
Leg to force

Leg to drefa, 1

called Oxford > 108
• 3ph0 J

Leg to fak 3cS

^J,y\ ^"^ ) 10s

Mutton Leg to drefin, to
cat like VenifoA

30^
los

3^3

73
140

10^

I 107
MuttOQ

INDEX,

Page

Mutton neck to haj:riccrxa2,i4«
Neck tp makpl
French Steals? 103

of 3

Neck tocat like ? ^^^

Venifon J
Shoulder boiled, l

Ccrcry Sauce^: j ^^"
Shoulder boiled, 7

called Hen and r 104

Chickens •*
Shcfulder boiled 1 ,^.

Onion Sauce J
Shoulder furprifcd 104
Steaks to broil ^^

O

Obfcrvationi on boiling 7
and roafting Beef, > ^^
Mutton, Veal, an4 *^

Lamb

on C^fcc> a64

on Creams,Cuf* 1 ^ j.7

urd8,&c- J ^'
on DecoMUiona I .^^

for a Tabl^J '^
on Diftillini 3^5

on dreffing !• ifli 14

on drying and cai|. 1 ^^^

dying J

on made difliei 79

on Pies and Paftc 143
onPoffct8,Grucls &C.308

on potting and I
collaring . /
on roafting wild 1

and tame Fow" J ^
on roafting Pigj l ^
Hare, &c. J ^^
on pickling 34^

on preferving 209

on Puddings 167

^3t7

Page
Obfefivattons on Wines,
Catchup, &c.

on Soups <

on keeping Gar- 1

den Stuff and \ 358
Fruit J

Orange Brandy to make 337

Chips to candy 243

Jelly to make ^^^

Juice 334

Marmalade 223

Peel to candy 246

Ojt Pallates to fricando z 1 9

tofricaflce i^o

toftew I '9

Oyfler fauce to make 60

Soup 13

Oyftcrs to fry 39

Co pickle 42

to fcollop* , 39

to ftew& all Kinds? g

of Shell Fifti i
0*yat to make 33*

a fecond way 333

Panada favoury

fweet
Pancakes batter

Clary

Cream

Fine

Pink coloured

Tanfey

Wafer
Parfnips to boil
Partridge to ha(h

in Panes

to ftew

to ftew a fecond

Cc4

way

to roaft

}

291
316
166
166

i6s
166
167
166
165

79

75

133

134

»34

65
Pafte

INDEX:

Page
Parte forDcfcrt Balkcts 1 ^^
for Covers J "^

a Chi nefcTcmtJie I ^

orObelifk * S 9
Apricot to make 228
Cold for DilhJPics 146
Red&whiteCdrrantS239

}

for Cuftards

for Goofc Pic

Goofeberry

Grifp for Tarta

Light for Tarts

Rafpbcrry
Pafty a Venifon
Patties common to make

to fry

Lobfter to garnifli
Fifh

Fine .

Fried

Savory

Sweet
Peaches to dry
Pears to ftew
Peas Green ta boil

to keep

to keep a fecond way 359

to ftew 142

to ftew with Lettuce 289

145

H5

144

14A

238

160
159

41

160

160
246
206

359

Peppermint Drops

Perch to fry

in Water S oaky

Pheafant to roaft

Fickle Indian to make
In Imitation of

Bamboe
Artichokes
Barberries
Red Beet Root
Red Cabbage
Red Cabbage, a
iecond way

}

}

345
.36

37
05

357

358

355
350
362

354
•354

}

}

Pickle White Cabbage

Cauliflowers

Cauliflowers, a

. fecond way

Cockles

Codlings

Cucumbers

Cucumber, a fe-
cond way

Cucumbers in Slices

]*;iderBuds

Elder Shoots

Grapes

Kidney Beans

Mangoes

Mackarcl

Muihrooms

Nafturtians

Oniona

Oyfters

Parfley •

Pork

Radiih Buds

Salmon, Newcaf- >
tie way |

Samphire

Shrimps

Smelts or Sparlings

Walnuts filack

Ditto, a fecond way

Ditto green

Ditto Olive Colour

Ditto white
Pigs Chops to fait
Pig to barbecue

tp drefs in Imita- 1
tion of Lamb 1

Feet and Ears to
ragoo

Fott and Ears to
foufe

Pettytoes ta dreft

}
}

46
32s

34«

343

344
35*
3S»

346
344
44
355
3SI
356

4a

30S
351

4»

34*

St

4S

347

347

348

349
302

m
no

280

305

5^
Viz

N D

Page

55
156

67

133

X3«

»3i
129

132

133

130

132

67

283
J30

Pig to roaft
Pigeons artificial
to boil

to boil with Bacon
to boil in Rice
to broil
to compote
to fricando
to fricafiee
in a Hole
' jugged
to roaft

in favoury Jdly
to tranfmogrify
Pik^ to boil, with a Fud<*

ding in the Belly
Pikelets to make
pippins to ftew whole
Plaice to ftew
fork to barbecue

Chine to fluff
to pickle
to fait

Steaks to broil
Poflets Ale to make

Almond to oiaJLC

Brandy

Lemon

«

Orange
Sack
Wine
Potatoes to feollop
. Pot Beef to

Beef to eat

Venifon 1
all kinds of 7

fmal} Birds J
Ch^ars
Eels

Ham withChickent297

Hare 297

* Xam preys 48

J^obfters 48

E X.

Pot Moor Game
Ox Cheek
Pigeons
Salmon

Pag©
52,. 29*8

^98

44
Ditto, a fecond way 45

Shrimps 50

Smelts or Sparlings 45

~ 296

297

295
296

29s
218

like}

25
278

237

III
112
308
308

3"

310

309

309
310

31Q

287

293
294

299

47
47

}

228

Tongues
Woodcocks
Veal

Marble Veal
Venifon
Prefervc Apricots

Apricots green
Barberries in

Bunches
BarberriesforTarts 229
Bullace Cheefe 236
Cherries in Srandy 336
Morello Cherries 228
Codlings to keep)

all the year J ^'7
Cucumbers
Ctirrants red in 1
Bunches J
Currants white ^
in Bunches {.
^ Black CurrantRob 237

Currants for Tarts 215
Pamfons 229

Elder Rob 236

Grapes in Brandy 216
Green Gage Plums 220
G reenGoofeberries 218
Red Goofeberries 226
Goofeberries in 7
I mitation of hops 5 '
Lemons carved 233
Ditto in Jelly 234
Magnqm Bonuml^
Plums S ^3^

Oranges 232

Ditto ,c jirved 232

Prefervc

215

214
214

INDEX.

Page
Prefcrv^ Ditto iiv JcUy 232
Ditto with Mar- 7

maladc J ^^

Peaches 231

Golden Pippini 2 1 7
Kentifh Pippint 217
PUmsGreenGage 220
Plums Bonutn I

Magnum J '
Pine Apples 225

' QiMDces whole 230
Ditto in Quaiters 232
Ked Rafpberrscs * 228
White ditto 227

Sloe Chcefe 236

Sprigs Green 220

Scrawbcrrries wbole 227
Wine Sours 230

Walnuts Black 221
Ditto Green 222

Ditto white 22s

J^ilddl n gs- A I moad 168

AppJe 169

Apricot 174

Bread 173

Bread, a fecond 1
Way J '73

Calf's Kcet 1 72

Liule Citron J 77

Green Codling 17 if
Boiled Cuft^rd 169
Goofcberry 182

Hanover 184.

Herb l«2

Hunting 168

Lemon 1 70

Lemon, a 2d way 170
Lemon a third way 170
Marrow ' 1 79

Marrow, a fecond } ^ „
way S '^

Pagd

} 180
182

Puddings Marrow, z

third way
Boiled Milk
Nice ij2

Orange ijj

Orange, a fecosd 1

Way )'7I

Plain 174.

Quaking 180

Quaking, a fc- \ -.

condWay J "'

Rice Conamon jji

Ditto boiled 172

Diuo ground 179

Red Sago - 175

Sago, another way 177
Sippet 174,

Tanfey with Al- 1 ^

monds ^

Tanfey baked )77

Tanfey boiled 170
Tanfey with 1

ground Rice j '77
Tranfpareot 175

Ditto, a fixod way 199
Vermicelli J75

White in Skins 189
Yam 182

Yorklhire under ? , o ,

Meat S

PuiFs Almond 278

Chocolate 277

Curd a6f

German 164

Lemon - 277

Pics Bcef-Reak 150

Bride 155

Calf's-hcad 151

Codling 153

Chicken a favoury 151

Pies

index:

Pics Bel

Egg and Bacon )
la eat cdd j
French
Hare

Herb for Lent
Hottentot
Lobfter
Mince
Olive

Salmon

Thatched lieure
Veal faVbfy
VeaKuveen
Venifon

Yoritthire Goofe
Yorkfliire Gibiet

Quince Marmalade

prefervcd whole

Rabbits to bojl

Florenrflnte

Fricaflce bl-d^A

Fricaflfc? White

to foaft

furprifed
JMpberry Brandy

Creatti

Red Jam

White Jam

Pafte

Drops
Ray, or Scate to boil
Huffs and Rces Co roaft

s.

Sago to make with Milk 315
Salttion to boil Crimp z;^

3

Page
»SS

151

14.6
149

153

»54
ij6

152

»57
»57

»49
150

I5«

»S7
»54
148

156
224

68

■■ ni
139
139

68
3j6

212
,213

238

34
60

Salmon to pot

to pot » fecond 1
way J

rolled
SaQce Apple for Goofe

Bread for roaft

1

Page
4+

45

24-
59

6z

Turkey
For Cod's Head i

and Shoulders j
For Cod's Head a

fecond way
Celery X03

Egg for Salt Cod 24.
Eggforroafted fowls 63

\

21

22

I

2S

59
59

28

Lobfter

for Green Goofe
for Stubble Goofe
for moft Sorts of

FUh
Onion

OnioA for boiled 1
Goofe J

Oj^er for boiled I
Turkey J

for roaftet Pig*
6k roafted Pig^ a

ftcond way
for Salmon
Shrimp
for boiled Turkey, 7 g

a fecond way 5

White for Fife 27

White for Fowls 63

White for boiled 1 ^^

breaft of Veal J ^^

Saufages to fry 290

Scate or Ray to boil 34

Scotch Collops brown 96

Col lops French way 97

Collops white 96

Collops to warm 73

S Keeps, rumps and Kidneys 106

Sbcrbei

59
57

60

}56

24

2C

INDEX.

Page
3iS

}33S

41

337
337

33f
36
66

236

30s
50
35

P
280

281

6

£herbct to oiake

to make afecond
way
Sbrimps to ftew
Shrub Almond

Currant

another way
Smelts or Sparlingj to fry
Snipes to rooA
Snow balk to make

a Dilb of
Sdeai to caveach

to fry

to* marinate
Solomongundy to ^ahe

a fecond way
Soap Almond to make

arU*Reine

Common Peas

Oyfter

Cr4t^-fi(b

Gravy with' yel-
low Peas
' Green Peas

Grecji Peas 7
without Meat{

White Peas

Hare

Onion

Srown Ontoa

White Onion

Ox Cheek

Partridge

Peas for Lent

Portable for Tra-
vellers

Kich Vermicelli 4

Tranfparent 3

White 12 and 13

Spinage to*ftew 77

.Sprats to bake 34.

WJffS

}

7
JO

13
13

IT

12

II

}

5

10

Carp
Ducks

Page
Stew Cheefewith light? ^

29
127
Ducks and Goeen 7 , ^o

Peas r"

Hare i^j

Oyfiers&ali forts f o

of Shell Filh 538
Partridge m^a

Ditto a fecond way 134.
Pears 206

Peas 142

Peas with Lettuces 288
RumpofJBeef 115
Tendi 29

Turkey brown 121
Ditto with Ce^ 1

lery Sauce 5 '^^
Stjrawberiy Jam to make 213
to prcferve whole 227

329

Etum to make

Stuffing for a marinate 7
GooTc S ^*7

StMrgeon to drefs ^o

to pickle 41

Sugar to boil CandyHeigbt 247

Sugar to fpin Gold Colour 189
Silver Colour 188

'Spun Sugar a Deflert of 190

Sweetbreads a-Ia-daub * 98
to fricaflee brown 99
to fricaflee white 99
forced 98

to ragoo 99

Syllabubs Lemon to make 207
Lemon a fecond 1 ^^^
way i ^^

Solid 207

under the Cow 208
Whip 2ojr

Teafe

h

I N D
T

TcaTetoroaft 66

Tench to ftew browA 29

to ftcw 307

Toaft fried to make 263

Tongue to boil 69

to fait 307

Trifle to make 255

Tripe foufcd 305

Trout to fry 36

Turbot to boil 25

Tarkcy boiled, Oyftcr ^^^

Sauce 3

a-la-daub, hot I22

cold 122

to ha(h 74

to roaft 62

foufed 304

ftewed and Cc-7

lery Sauce ^

ftewed brown 12 1

Turtle to drefs 100 lb. 7

Weight J ^5
to drefs a fccond way 19

artifioial to make 84
Forcemeat for ditto 85

li4ock to drefs 82

a fecond way 83,

V

Veal a breaft to boiT 9 1

a Breaft to collar 00
Ditto to porcupine 89
Ditto to ragoo 90

a Fillet bombarded 93
to ragoo a Fillett 100
to ilew a fillet loa
to fricando 94

to haQi 73

to difguife a Leg loi
to mince . 73

to a- la royal a Neck
of . 92

E X.

Pagf

Veal Neck of Cutlets 92
Olives 94.

Ditto a fecond way 35;

Venifon Pafty 194

to ham 72

Haunch roaifted 79

Vi^eg^ir Elder Flower 34a
Goofeberry ^41

^ . Sugar 341

Tarragoa 34a

Violet Cakes 249

W

Wafers to make

Wafer Pancakes

Water Imperial
Barley

Web Silver to fpin
Gold to fpin

Whet before Dinner

Whey Cream of Tartar
Scurvy Graf»
' Wine

Whitings to broil

a fecoad way

Wigs light to make

Wine Bahn

Blackberry
Birch

Birch a fecond way 325
Clary 327

Cowflip 325

Ditto a fecond way 326
Red currant 323

Ditto a fecond way 323
Elder-Flower 320
Elder Raifin 319

Ginger 320

Pearl Goofeberry 32 1
Goofeberry, a fe- >

277
265

314

187

i8g

»39

314

3«4

313

3J

35
274

3»7
322

324

cond way

Wine

INDEX.

Page
Wine Lemon to drink 1 „ ,
like Citron Water J 3'?
a fecond way 318

Orange 318

alecond way 318

Wine Smyrna Raifio 319
Raifm, another way 326

Rafpberry 32a

Sycamore 324

Walnut 325

a third way' 319 Woodcock to bafb 75

Acid Raiun to.cure ^7 Oitto to nnft. 66

FINIS.

If

^